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Almond Fudge Cake

Name: Almond Fudge Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings.
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

7 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. —Mike Pickerel, Columbia, Missouri

Almond Fudge Cake Recipe photo by Taste of Home

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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 with chips. Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 slice: 240 calories, 2g fat (1g saturated fat), 0 cholesterol, 344mg sodium, 51g carbohydrate (32g sugars, 3g fiber), 5g protein.

Almond Fudge Cake

Total Time

Makes

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