Preparation / Directions:
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.
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