Almond Fudge Cake Recipe

In a mixing bowl, combine the first six ingredients. Add the egg whites, milk, applesauce, extract and water; beat until well blended (batter will be thin).

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

Per Serving (excluding unknown items): 179 Calories; trace Fat (1.0% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 327mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit 2 Other Carbohydrates.