Almond Fudge Cake

Ingredients
4 egg whites
1 cup fatfree milk
34 cup water
12 cup unsweetened applesauce
1 teaspoon almond extract
134 cups allpurpose flour
112 cups sugar
34 cup baking cocoa
112 teaspoons baking powder
112 teaspoons baking soda
12 teaspoon salt
14 cup miniature semisweet chocolate chips
raspberry sauce
2 cups fresh or frozen raspberries thawed
1 tablespoon sugar
1 teaspoon lemon juice
34 cup reducedfat whipped topping
12 fresh raspberries

 
Directions
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.

Pour into a 9in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
Bake at 325 for 5560 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.
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.
Nutrition Facts
1 slice 240 calories 2g fat 1g saturated fat 0 cholesterol 344mg sodium 51g carbohydrate 32g sugars 3g fiber 5g protein.