Title: Cocoa decadence with raspberry sauce
 Categories: Cakes, Low fat
      Yield: 12 Servings
 
      1 c  Cake Flour
  1 1/4 c  Cocoa Powder, unsweetened
    1/3 c  Applesauce, Unsweetened
  1 1/3 c  Sugar
      8    Egg Whites, or substitute,
           -at room temperature
    3/4 c  Buttermilk
  1 1/2 ts Vanilla Extract
      1 c  Raspberries, whole, fresh or
           -frozen & extra for optional
           -garnish
    1/2 tb Confectioner's Sugar
    1/2 tb Lemon Juice, fresh
 
  Heat oven to 350 deg. F. Spray a 9" springform pan with nonstick
  cooking spray. Sift the flour and cocoa together and set aside.
  
  Combine the applesauce and granulated sugar in a lg. bowl and beat
  with electric mixer at med-high speed until blended. Turn the mixer
  to low and add the whites of 2 eggs, the buttermilk and vanilla.
  Continue to beat on low until ingredients are well mixed. Stir in the
  flour mixture until blended. Set aside.
  
  Using clean beaters, beat the remaining 6 whites in the mixer at
  med-high until stiff peaks are formed. Add 1/3 of the beaten egg
  white to the batter and stir until fully incorporated. Gently fold in
  the remaining whites.
  
  Pour the batter into the pan. Place in the oven and bake until cake
  is firm in the center and has begun to pull away from the sides of
  the pan, 25 - 30 min.
  
  Transfer pan to a rack and allow to cool for at least 2 hrs.
  
  Prepare the sauce by placing the raspberries in a food processor or
  blender and pureeing them with the confectioners sugar and lemon
  juice. Push the puree thru a fine mesh strainer to remove the seeds.
  Cover and chill.
  
  Remove springform and dust cake with sifted confectioners sugar. Cut
  cake into serving pieces. Spoon sauce over each portion. Garnish with
  extra raspberries, if desired.
  
  NOTES : Cal 166.4, Fat 1.5 g, Carbs 37.4 g, Protein 5.5 g, Sodium 55
  mg, Dietary Fiber 3.9 g, CFF 7.3%