Almond Fudge Cake 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: Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Fudge Cake cont. 2 cups fresh or frozen raspberries, thawed 1 tablespoon sugar 1 teaspoon lemon juice 3/4 cup reduced-fat whipped topping 12 fresh raspberries In a large mixing 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 with chips. Place pan on a baking sheet. Bake at 325° for 55-60 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Almond Fudge Cake 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 food processor or 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008