Almond Fudge Cake Recipe

Name: Almond Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 2 cups fresh or frozen raspberries, thawed; 1 tablespoon sugar; 1 teaspoon lemon juice; 3/4 cup reduced-fat whipped topping; 12 fresh raspberries

Servings: persons

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

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
3
.
4
Bake at 325u00b0 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.
5
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.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 egg whites, 1 cup fat-free milk, 3/4 cup water, 1/2 cup unsweetened applesauce, and more.

Yes, Almond Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Fudge Cake

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