Ingredients for Cherry Topped Almond Fudge Cake
- All Purpose Flour
- 2 cups granulated sugar
- Baking Cocoa
- 4 teaspoons baking powder
- Baking Soda
- Salt
- 2 large egg whites
- Nonfat Milk
- Unsweetened Applesauce
- 2 teaspoons almond extract
- Boiling Water
- Miniature Semisweet Chocolate Chips
- 1 (21 ounce) can cherry pie filling
- Cool Whip
- Ice Cream
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How to Make Cherry Topped Almond Fudge Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the whole eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, whisk together the egg whites, milk, applesauce, and water.
- Gently fold the wet ingredients into the batter until just combined.
- Pour batter into the prepared springform pan.
- Sprinkle chocolate chips evenly over the top of the batter.
- Place the springform pan on a baking sheet to catch any spills.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes.
- Carefully run a knife around the edges of the pan to loosen the cake.
- Remove the sides of the springform pan.
- Let the cake cool completely on a wire rack.
- Once the cake is completely cool, spread the cherry pie filling evenly over the top.
- Serve chilled, optionally topped with Cool Whip or ice cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
112g
Fat
5g
Carbs
19g
