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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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