Love Struck Chocolate Bundt Cake

Preheat oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.

Combine flour, 1 cup baking cocoa, baking soda and salt in small bowl. Beat sugar, 1/2 cup softened butter, vanilla extract and coffee granules in large mixer bowl until creamy. Beat in egg whites and eggs. Beat in flour mixture alternately with 1 cup milk. Spoon batter into prepared pan.

Bake for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely.

Whisk together powdered sugar, remaining 1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa, remaining 3 tablespoons lowfat milk and 1 tablespoon melted butter in medium bowl until smooth. Drizzle over Bundt cake. Serve with raspberries.