No-stick cooking spray
1 1/4 c. flour
1/2 c. unsweetened cocoa
1/4 c. cornstarch
1/2 tsp. baking soda
1/2 tsp. salt
4 egg whites
1 c. water
1/2 c. light or dark corn syrup

SAUCE:

2 c. raspberries
1/2 c. sugar

Whipped topping

Preheat oven to 350 degrees. Spray pan, 9 inch square. (If recipe is doubled use 2 rounds or 1 oblong.)

In large bowl combine dry ingredients until well mixed. In medium bowl whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool 10 minutes or longer.

Stir sugar into raspberries and let sit for a few minutes. Serve individual cake pieces with sauce and top with whipped topping.