Chocolate Layer Cake

Directions

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