Chocolate-Glazed Raspberry Torte

Directions

1. Coat a 15x10x1-in. baking pan with cooking spray. Line with waxed paper and coat the paper with cooking spray; set aside. In a large bowl, combine the cake mix, water, egg whites and applesauce. Beat on medium speed for 2 minutes. Pour into prepared pan.
2. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, combine the whipped topping and 1-1/4 cups raspberries. Cut cake into three 10x5-in. rectangles. Place one layer on a serving plate; top with half of the berry mixture. Repeat layers. Top with remaining cake.
4. For glaze, in a small saucepan, combine the sugar, cocoa and milk until smooth. Bring to a boil. Remove from the heat. Stir in chocolate until melted; cool slightly. Pour over cake. Refrigerate until serving. Garnish with remaining raspberries.