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"People are amazed that this luscious, moist and tender cake is a light dessert," confirms Mike Pickerel of Columbia, Missouri. "I love the rich chocolate flavor and fruity sauce."
Nutritional Facts 1 slice equals 241 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 314 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Almond Fudge Cake in Taste of Home December/January 2002, p17
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Reviewed on May. 11, 2011 by revjoannrom828
I enjoyed this cake, but my children didn't care for it because of the almond flavor. I think if I put vanilla or chocolate extract, they would've loved it. I really enjoyed it, especially because it was low in calories, but I really like almond. So next time I'm going to make it with vanilla or chocolate extract for my children :) Everyone else that ate it just loved it. I did use a regular 9" cake pan instead of the spring form and it worked without any problems.
Reviewed on Jan. 24, 2010 by jennidw
I've made this before and enjoyed it. Tonight when I made it, i inadvertantly ended up letting the egg whites warm to room temp and the cake was even fluffier than when I've made it in the past. Also, if you want to save some time on the raspberry sauce and don't mind seeds, you can blend the raspberries, lemon juice and sugar all together.
Reviewed on Nov. 03, 2008 by California Girl2
This is a chocoholic's dream. It tastes so rich and decadent and makes a beautiful presentation with the raspberry sauce.
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