Chocolate Angel Food Cake With Raspberry Sauce

• 1 package (16 ounces) angel food cake mix
• 1-1/4 cups cold water
• 1/2 cup baking cocoa
• Sugar substitute equivalent to 1/4 cup sugar
• 2 teaspoons cornstarch
• 1 package (12 ounces) frozen unsweetened raspberries, thawed
• 1-1/4 cups reduced-fat whipped topping

1. In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u0b0 for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
3. In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool.
4. Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

angel food cake mix, cold water, baking cocoa, sugar substitute, cornstarch, topping

Taken from www.tasteofhome.com/recipes/chocolate-angel-food-cake-with-raspberry-sauce/ (may not work)