Chocolate-Raspberry Layer Cake

• 1 3/4 cups chocolate fudge cake mix (about half of an 18.25-ounce package such as Betty Crocker)
• 1 large egg
• 1 large egg white
• 2/3 cup 1% low-fat milk
• 1 1/2 tablespoons vegetable oil
• Cooking spray
• 3/4 cup low-sugar raspberry spread, divided
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed
• 1/2 teaspoon unsweetened cocoa

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at low speed 30 seconds or until moistened. Scrape sides of bowl with a rubber spatula; increase to medium speed, and beat 1 minute or until well blended. Pour batter evenly into 2 (8-inch) square cake pans coated with cooking spray. (Layers will be thin.)
3. Bake at 350u0b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans; cool completely on wire rack.
4. Place one layer on a plate; top with 1/2 cup raspberry spread. Top with second cake layer. Cut cake in half, forming two rectangles. Spread remaining 1/4 cup raspberry spread over top of one rectangle. Place the other rectangle on top of spread to form 4 layers of cake with raspberry spread between the layers. Spread whipped topping over top and sides of cake, and sift cocoa lightly over cake. Slice cake crosswise into 8 slices.

chocolate fudge cake, egg, egg white, milk, vegetable oil, cooking spray, lowsugar raspberry spread, frozen reducedcalorie, unsweetened cocoa

Taken from www.myrecipes.com/recipe/chocolate-raspberry-layer-cake (may not work)