Source: dLife

Chocolate mini cakes topped with raspberry preserves and almonds.

Servings

1 butter flavored cooking spray
1 Cake, chocolate, pudding type, dry mix, 18.25 ounce package
1.33 cup cold water
0.25 cup unsweetened applesauce
0.25 cup canola oil
0.75 cup liquid egg substitute
7 tbsp Preserves, red raspberry, light, sugar free
0.5 cup sliced almonds ( 60 almond slices)

1 Preheat oven to 350 degrees F. Coat a 7 1/2 x 11-inch baking pan with butter-flavored cooking spray.
2 In a large bowl, beat together cake mix, water, applesauce, canola oil, and egg substitute with electric mixer until smooth, about 1 to 2 minutes; do not overbeat. Pour batter into pan, smoothing out top with spatula.
3 Bake for 30 to 35 minutes or until cake tester or toothpick inserted in center of cake comes out clean. Cool.
4 Invert pan carefully, and turn cake out onto clean surface.
5 Using a 1 1/2-inch-diameter cookie cutter, cut out cake rounds. Spoon 1 teaspoon of fruit preserves on top of each chocolate mini-cake. Top each cake with 3 almond slices.

Try this cake with a thick buttercream frosting and a tall glass of ice cold milk. Delicious!!