Almond Fudge Cake

• 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 325u0b0 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.

egg whites, milk, water, unsweetened applesauce, almond, flour, sugar, baking cocoa, baking powder, baking soda, salt, chocolate chips, frozen raspberries, sugar, lemon juice, fresh raspberries

Taken from www.tasteofhome.com/recipes/almond-fudge-cake/ (may not work)