The Velvet Almond Fudge Cake Food

ALMOND FUDGE CAKE

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.

VELVETY ALMOND FUDGE CAKE

Steps:

• Cake: Sprinkle 1/2 cup of almonds on bottom of well-greased 10" tube pan.
• Set aside remaining almonds and chocolate chips.
• Measure remaining ingredients into mixer bowl.
• Blend; then beat at medium speed 4 minutes.
• Stir in chips and almonds.
• Pour into pan; bake at 350°F.
• for 70 minutes, or until cake begins to pull away from sides of pan.
• Do not underbake.
• Cool in pan 15 minutes.
• Remove and finish cooling on rack.
• Frost with Cocoa Glaze.
• Garnish with a few almonds.
• Glaze: Melt butter in a saucepan.
• Stir in cocoa and water.
• Cook stirring constantly until mixture thickens.
• Do not boil.
• Remove from heat.
• Whisk in powdered sugar gradually.
• Stir in vanilla.
• Add water 1/2 t.
• at a time until your reach desired consistency.