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Chocolate Torte

1 Cup Watkins Pure Baking Cocoa
3/4 Cup Granulated Sugar
1/3 Cup Watkins Original Grapeseed Oil
1 Large Whole Egg
1 Large Egg White
1 teas. Watkins Vanilla, Original Double-Strength
1 Cup Flour
1/4 Cup Cornstarch
1 1/4 teas. Baking Soda
1/4 teas. Salt
Confectioners Sugar
Raspberries, optional

Heat oven to 325* F. Lightly spray a 9" springfoam pan with Watkins Cooking Spray. In large bowl combine cocoa and sugar, stir until blended. Whisk in 1 cup water until mixture is smooth, then whisk in grapeseed oil, egg, egg white, and Watkins Vanilla. In medium bowl, combine four, cornstarch, baking soda and salt; whisk into cocoa mixture until smooth. Pour into prepared pan. Bake 45-50 minutes until toothpick into center comes out clean. Cool on wire rack. When completely cool remove cake from pan and transfer to serving plate. Sprinkle with confectioners sugar and garnish with raspberries if desired.

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