"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fat-Free Almond Fudge Cake Recipe

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This recipe for Fat-Free Almond Fudge Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 4070 -- Roxane Uren
Added: Wednesday, November 16, 2005


1 c. flour
c. baking cocoa
1 c. sugar
1 tsp. baking soda
tsp. salt
1 tsp. baking powder
1 c. fat-free Milk
c. unsweetened applesauce
1 tsp. almond extract
c. boiling water
4 egg whites
c. miniature semi-sweet chocolate chips

2 c. fresh OR frozen unsweetened raspberries
1 T. sugar
1 tsp. lemon Juice
c. reduced-fat whipped topping (Cool Whip)
12 fresh raspberries

In mixing bowl, combine the flour, cocoa, sugar, baking soda, salt, & baking powder. Add the egg whites, milk, applesauce, extract and boiling water. Beat until well blended. (BATTER WILL BE THIN).

Coat 9 in. pan with cooking spray. Pour in batter. Sprinkle with chips. Place pan on a cookie sheet. Bake at 325 for 55 to 60 minutes. Remove from Pan.

RASPBERRY SAUCE: Puree raspberries strain to remove seeds. Stir in sugar and lemon juice. Spoon onto the dessert. Garnish with Cool Whip and fresh raspberries.

Personal Notes:
Personal Notes:
Nutritional Values: 241 calories, 2g fat, 0 cholesterol, 341 mg sodium, 51g carbohydrates, 4g fiber, 5g protein.




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