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Almond Fudge Cake

Source of Recipe

rick


Recipe Introduction

servings 12 points 4.5

List of Ingredients

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
4 egg whites
1 cup fat-free milk
1/2 cup unsweetened applesauce
1 teaspoon almond extract
3/4 cup boiling water
1/4 cup miniature semisweet chocolate chips

RASPBERRY SAUCE:

2 cups fresh or frozen unsweetened raspberries
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup reduced-fat whipped topping
12 fresh raspberries


Recipe

In a mixing bowl, combine the first six ingredients. Add the egg whites, milk, applesauce, extract and water; beat until well blended (batter will be thin). Pour into a 9-in. springform pan coated with nonstick 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.



Nutritional Analysis: One serving equals 241 calories, 2 g fat, 0 cholesterol, 314 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.