PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Pour into prepared pan.

BAKE 50 min. to 1 hour or until wooden toothpick inserted near centre comes out clean. Cool in pan 10 min. Loosen cake from side of pan. Invert cake onto wire rack; carefully remove pan. Cool cake completely; place on serving plate.

RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved 2 Tbsp. whipped topping, by scant teaspoonfuls, around top of cake; swirl with wooden toothpick several times for marble effect. Spoon raspberries into centre of cake. Cut into 18 slices to serve. Store leftover cake in refrigerator.