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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Individual Chocolate Cakes

Source: dLife

Chocolate mini cakes topped with raspberry preserves and almonds.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	152.9

Total Carbs	23.0 g

Dietary Fiber	1.2 g

Sugars	12.3 g

Total Fat	6.6 g

Saturated Fat	0.8 g

Unsaturated Fat	2.0 g

Potassium	100.3 mg

Protein	2.8 g

Sodium	248.4 mg

Dietary Exchanges 6.6 Fat, 0.0 Fruits, 1.4 Other Carbs, 0.0 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F. Coat a 7 1/2 x 11-inch baking pan with butter-flavored cooking spray.
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.
Bake for 30 to 35 minutes or until cake tester or toothpick inserted in center of cake comes out clean. Cool.
Invert pan carefully, and turn cake out onto clean surface.
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.