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Almond Fudge Cake

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

  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.

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