Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  all-purpose flour
     1/2           cup  unsweetened cocoa
  1 1/4      teaspoons  baking soda
     1/2      teaspoon  salt
  1 1/4           cups  sugar
     1/2           cup  butter or margarine -- softened
  1           teaspoon  vanilla
  4                     egg whites
  1                cup  lowfat buttermilk
                        **FROSTING**
  2               cups  light frozen whipped topping -- whipped
                        **GARNISH**
                        raspberries

Preparation:

Heat oven to 350*F. Grease and flour two 8 or 9 inch round cake pans. In medium bowl, combine flour, cocoa, baking soda and salt. In large bowl, beat sugar and margarine until light and fluffy. Beat in vanilla and egg whites. Alternately add dry ingredients and buttermilk, beating well after each addition. Spread batter evenly in greased and floured pans. Bake at 350*F for 27-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill and frost with whipped topping. Garnish with raspberries or as desired.

Nutritional Information:

227 Calories (kcal); 8g Total Fat; (32% calories from fat); 4g Protein; 34g Carbohydrate; 21mg Cholesterol; 339mg Sodium