(Feb.) Chocolate Bliss Marble Cake

5 egg whites

1/4 cup baking cocoa

1 cup sugar, divided

1 cup fat free milk (can be substituted with whatever you drink)

3 tbsp canola oil

1 tsp vanilla extract

3/4 tsp almond extract

2-1/2 cups all purpose flour

3 tsp baking powder

1/2 tsp salt

1-1/2 cups reduced fat whipped topping

4 ounces semisweet chocolate

1-1/2 cups fresh fruit (I used strawberries)

Let egg whites stand at room tempurature for 30 minutes. Dissolve cocoa in water; let stand until cool.

In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended.

In another bowl combine the flour, baking powder and salt; gradually beat into sugar mixture until well blended.

In a third bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tbsp at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter and store in bowl, stir in reserved cocoa mixture.

Coat a 10-in. fluted pan with cooking spray (I don't have one so I just used a regular baking pan.) Alternately spoon the chocolate and plain batters into pan. Cut through batter with a knife to swirl.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For topping, in a microwave-safe bowl, microwave the whipped topping and chocolate until melted; stir until smooth. Place cake on a serving plate. Drizzle with topping then place fresh fruit in center of cake or on top. (Nutrition: 1 slice equals 215 calories, 6 g fat, 172 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein... so it's pretty healthy for cake.)