Camper Connection

Loca Mocha Devil Food Cake with Hot Lava Raspberry Sauce

1. Center a rack in oven and preheat to 325 degrees.
2. Sift together cake flour and cocoa powder. Add salt and ¾ cup of sugar. Toss to blend well.
3. Place egg whites in a clean, non-greasy bowl of an electric stand mixer or a large mixing bowl. Use wire ship attachment or a hand-held mixer to whip egg whites until they are frothy. Add cream of tartar and whip until they hold soft peaks. Slowly sprinkle on remaining ¾ cup sugar and whip until egg whites hold glossy and firm, but not stiff, peaks, about 5 minutes. Ass espresso and vanilla and blend thoroughly.
4. Fold dry ingredients into egg whites in 4 stages, blending thoroughly. Transfer mixture to an ungreased 10 x 4 inch tube pan. Use a rubber spatula to smooth and even the top. Tap pan gently on countertop a few times to eliminate any air bubbles.
5. Bake cake for 40 minutes, until a cake tester inserted in center of cake comes out clean. Remove pan from oven and turn upside-down onto its feet or let it hang on neck of a funnel. This keeps the cake from collapsing onto itself.
6. When cake is cool, run a thin-bladed knife around the rum and gently push the bottom up. Then run the knife between the bottom of the cake and the pan to remove center tube. The cake will keep up to 3 days at room temperature tightly wrapped in plastic wrap.
7. For the raspberry sauce, process raspberries in food processor or blender, then strain them to remove seeds. Add sugar and lemon juice to taste. Store raspberry sauce in a tightly covered container in refrigerator up to 5 days.

Makes 1 (10 inch) round cake (14 slices), each slice equals 30 grams Carbohydrate.