Instructions: *NOTE: Original recipe used regular unsweetened cocoa powder.

Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable bottom.

In bowl combine flour, 3/4 C cocoa powder, baking soda and baking powder.

In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla.

Mix the ingredients in the first 2 bowls together.

In another bowl with electric mixer at med speed beat egg whites until frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks form.

Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula
through batter. Smooth top.

Bake until toothpick inserted into center comes out clean, 45 minutes.

Cool
completely (cake will sink in center as it cools).

To prepare frosting, in medium saucepan combine remaining cocoa powder, remaining sugar, remaining milk and cornstarch until smooth. Over medium heat; stir in remaining vanilla. With an electric mixer beat to remove lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with raspberries and mint sprigs.

I did not make the frosting and it was wonderful without it...Reggie

This cake is great!! Not a sweet chocolate cake at all.

NOTES : This was really, really good. Not sweet at all. I didnt frost it and didnt feel it needed frosting....was excellent plain.

Making it my way:

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