4 egg whites
3/4 c. evaporated skim milk
1/4 c. corn syrup
1 tsp. vanilla
2 c. Basic Baking Mix
1/3 c. seedless raspberry jam
Quick Cook Fluffy Frosting

Beat egg whites in small bowl until small peaks form. Stir together skim milk, corn syrup and vanilla in large bowl. Beat in baking mix at low speed until blended. Fold in 1/4 egg whites. Gently fold in remaining egg whites just until incorporated.

Divide batter evenly between two 8 inch round cake pans coated with Pam. Bake in preheated 325 degrees oven 20-25 minutes or until wooden pick comes out clean. Turn out on rack to cool.

Spread raspberry jam on one layer, top with Fluffy Frosting. 12 servings (0.39 grams fat, 154 calories).