Velvety Almond Fudge Cake Recipes

ALMOND FUDGE CAKE

Almond Fudge Cake image

People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. -Mike Pickerel, Columbia, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

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
RASPBERRY SAUCE:
2 cups fresh or frozen raspberries, thawed
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup reduced-fat whipped topping
12 fresh raspberries

Steps:

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 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° 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., 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 : Calories 240 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE ALMOND FUDGE CAKE

Chocolate Almond Fudge Cake image

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Provided by Derf2440

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 cup water
1/2 cup sour cream
4 eggs
2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
1/4 cup icing sugar
1 (100 g) package sliced almonds, toasted

Steps:

Measure all cake ingredients into large mixer bowl.
Beat until blended, then beat on high 3 minutes.
Pour into three parchment paper lined or greased 9 inch round layer cake pans.
Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
Cool in pans 10 minutes, then invert onto cooling rack.
Cool completely.
Beat cream, cocoa and icing sugar until stiff peaks form.
Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
Add remaining layers with cream and nuts.
Refrigerate until serving time.
To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 7

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