Almond Fudge Cake

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:

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

DIRECTIONS:

In a large mixing 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).

Pour into a 9-in. springform pan coated with 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.

Yield: 12 servings.

NUTRITIONAL FACTS

1 slice equals:

241 calories
2 g fat (1 g saturated fat)
0 cholesterol
314 mg sodium
51 g carbohydrate
4 g fiber
5 g protein

TASTY TIP

If you can’t find fresh raspberries, don’t worry. Frozen work just as well in this recipe. Use up leftover fresh raspberries in salads, on pancakes, or as a yogurt stir-in.

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