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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Applesauce is used to keep this light version of Black Forest Cake healthy. Now, even people who are on a diet can enjoy a slice of rich chocolate cake! Ingredients:
2 cups cherry juice blend |
1-3/4 cups sugar |
1/2 cup unsweetened applesauce |
1/4 cup canola oil |
2 eggs |
2 tablespoons cider vinegar |
3 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon salt |
1-1/2 cups cold fat-free milk |
1 package (1.4 ounces) sugar-free instant chocolate pudding mix |
1 can (20 ounces) reduced-sugar cherry pie filling |
1-1/2 cups frozen fat-free whipped topping, thawed |
Directions:
1. In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended.
2. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.
3. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping. Yield: 24 servings.
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