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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:
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

Printed from tasteofhome.com Oct 13, 2008

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Almond Fudge Cake cont.

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 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.