Chocolate Decadence with Raspberry Sauce

Ingredients

• ½ cup old fashioned rolled oats

• ¾ cup boiling water

• ½ cup flour

• 12 tsp. baking soda

• ¼ tsp. salt

• ¼ cup cocoa powder

• ½ cup granulated sugar

• ¼ cup brown sugar

• 3 Tbs. vegetable oil

• ½ tsp. vanilla extract

• 2 egg whites

• ¼ cup semisweet chocolate chips

Raspberry Sauce

• 1 pint of fresh or frozen thawed raspberries

• 1 ½ tsp. cornstarch

• 1 Tbs. cold water

• 3 Tbs. powdered sugar

Preparation

Preheat oven to 350°F.  Spray a 8 inch round cake pan.  Stir oat in boiling water and set aside until cooled to lukewarm.  Whisk the flour, baking soda, salt and cocoa in bowl.  Add oat, sugars, oil and vanilla and beat for 2 minutes.  Scrape the batter into the pan and sprinkle the top with chocolate chips.  Bake for 30 minutes or until a toothpick comes out clean.  Cool for 5 minutes and turn out to finish cooling. 

Raspberry Sauce

Process berries in processor or blender until smooth.  If fresh berries are dry, add 3 Tbs. of water.  Press the puree through a wire sieve to remove seeds.  Mix cornstarch with cold water to make a smooth paste.  Mix seedless puree with sugar in a small, heavy saucepan.  Bring to a boil, then add cornstarch paste and boil for 1 minute, stirring constantly.  Cool and store in refrigerator.  Serves 8 at 184 calories and 6 grams of fat per serving.