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.