I found this recipe in light and tastey I was wondering if it could be revised. & How would I use a egg replacer besides egg whites for this? thanks emmasmom Ibs-c
Almond Fudge Cake 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 unsweetened raspberries 1 tablespoon sugar 1 teaspoon lemon juice 3/4 cup reduced-fat whipped topping 12 fresh raspberries
DIRECTIONS:
In a large mixing 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 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.
Yield: 12 servings
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