4 egg whites
1 1/4 cups milk
1 teaspoon vanilla
1 packaged white or yellow cake mix
1 1/2 cups semisweet chocolate syrup (more or less to taste)
1 package (3 ounces) cream cheese 1
1/3 cup powder sugar (confectioners sugar)
1 1/2 cups whipping cream
3-4 cups fresh raspberries
mint leaves for garnish, if desired
Beat egg whites, milk, and vanilla beat until frothy. Add cake mix and beat 3-5 minutes. Spread batter in two greased and floured 9×13 pans or one large sheet cake pan. Bake at 350 degrees for 20 minutes, or until golden brown. Cool cake and cut into 1 inch cubes.
Soften cream cheese and beat with powder sugar until smooth. Whip cream. Fold whipped cream into cream cheese.
Place 1/2 the cake cubes in straight sided glass bowl. Drizzle cake with 1/2 the chocolate syrup. Add about 1/3 of the raspberries, spread with 1/2 the whipped cream mixture. Repeat layers. Top with raspberries. Garnish with mint leaves. Chill before serving.