Chocolate Layer Cake

• 4 egg whites
• 3/4 c. evaporated skim milk
• 1/4 c. corn syrup
• 1 tsp. vanilla
• 2 c. Basic Baking Mix
• 1/3 c. seedless raspberry jam
• 1/2 pt. fresh raspberries
• confectioners sugar

1. Beat egg whites in small bowl until soft peaks form.
2. Stir together skim milk, corn syrup and vanilla in large bowl.
3. Beat in Baking Mix at low speed until blended.
4. Fold in 1/4 of egg whites until blended.
5. Gently fold in remaining egg whites just until blended.
6. Divide batter evenly between 2 (8-inch) round cake pans coated with nonstick spray.
7. Bake 20 to 25 minutes at 325u0b0. Remove and let cool.
8. When cool, spread one layer with raspberry jam and sprinkle with half the fresh raspberries.
9. Dust with confectioners sugar.
10. Dust remaining layer with sugar and garnish with remaining berries.
11. Serve at once or refrigerate up to 1 hour before serving.

egg whites, milk, corn syrup, vanilla, baking mix, seedless raspberry jam, fresh raspberries, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464782 (may not work)