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Almond Fudge Cake

Almond Fudge Cake
"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."
12 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 4 egg whites
  • 1 cup fat-free milk
  • 3/4 cup water
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup miniature semisweet chocolate chips
  • RASPBERRY SAUCE:
  • 2 cups fresh or frozen raspberries, thawed
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 3/4 cup reduced-fat whipped topping
  • 12 fresh raspberries

Directions

  • In a large bowl, beat the egg whites, milk, water, applesauce and
  • extract until well blended. In a small bowl, combine the flour,
  • sugar, cocoa, baking powder, baking soda and salt; gradually beat
  • into egg white mixture until blended (batter will be thin).
  • Pour into a 9-in. springform pan coated with cooking spray. Sprinkle
© Taste of Home 2013

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Almond Fudge Cake (continued)

Directions (continued)

  • with chips. Place pan on a baking sheet.
  • Bake at 325° for 55-60 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 30 minutes. Carefully run a
  • knife around edge of pan to loosen; remove sides of pan. Cool
  • completely.
  • For sauce, puree the raspberries in a blender; strain to remove
  • seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert
  • plates; top with cake wedges. Garnish each with 1 tablespoon whipped
  • topping and a raspberry. Yield: 12 servings.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013