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Individual Chocolate Cakes
Source: dLife

Chocolate mini cakes topped with raspberry preserves and almonds.

Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Other Carbs , 1/2 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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Ingredients Directions
  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.

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