Chocolate-Glazed Raspberry Torte

• 1 package white cake mix (regular size)
• 1 cup water
• 4 large egg whites
• 1/3 cup unsweetened applesauce
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1-1/2 cups fresh raspberries, divided
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 1/3 cup fat-free milk
• 4 ounces semisweet chocolate, chopped

1. Coat a 15x10x1-in. baking pan with cooking spray. Line with waxed paper and coat the paper with cooking spray; set aside. In a large bowl, combine the cake mix, water, egg whites and applesauce. Beat on medium speed for 2 minutes. Pour into prepared pan.
2. Bake at 350u0b0 for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, combine the whipped topping and 1-1/4 cups raspberries. Cut cake into three 10x5-in. rectangles. Place one layer on a serving plate; top with half of the berry mixture. Repeat layers. Top with remaining cake.
4. For glaze, in a small saucepan, combine the sugar, cocoa and milk until smooth. Bring to a boil. Remove from the heat. Stir in chocolate until melted; cool slightly. Pour over cake. Refrigerate until serving. Garnish with remaining raspberries.

white cake, water, egg whites, unsweetened applesauce, frozen reducedfat whipped topping, fresh raspberries, sugar, baking cocoa, milk, semisweet chocolate

Taken from www.tasteofhome.com/recipes/chocolate-glazed-raspberry-torte/ (may not work)