Almond Fudge Cake

Total Time

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

Makes

12 servings

Updated: Oct. 23, 2022
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
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

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

  1. 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).
  2. Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
  3. 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.
  4. 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.