 | | 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
6.60322 Fat, 0.02196 Fruits, 1.40715 Other Carbs, 0.03312 Starch, 0.21638 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. | | Powered by ESHA | |
 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.
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