Almond Fudge Cake
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 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
Ingredients
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4 egg whites
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1 cup fat-free milk
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3/4 cup water
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1/2 cup unsweetened applesauce
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1 teaspoon almond extract
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1-3/4 cups all-purpose flour
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1-1/2 cups sugar
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3/4 cup baking cocoa
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1-1/2 teaspoons baking powder
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1-1/2 teaspoons baking soda
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1/2 teaspoon salt
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1/4 cup miniature semisweet chocolate chips
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RASPBERRY SAUCE:
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2 cups fresh or frozen raspberries, thawed
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1 tablespoon sugar
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1 teaspoon lemon juice
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3/4 cup reduced-fat whipped topping
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12 fresh raspberries
Directions
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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).
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2.
Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
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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.
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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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