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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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This tasty chocolate cake from Gail Maki of Marquette, Michigan won't ruin your waistline. Pretty swirls of cream cheese dress it up while cherry pie filling provides moistness. Sometimes I add miniature chocolate chips for an extra-special treat, Gail says. Ingredients:
1 package chocolate cake mix (regular size) |
1 can (20 ounces) reduced-sugar cherry pie filling |
5 egg whites |
1 teaspoon vanilla extract |
topping: |
1 package (8 ounces) reduced-fat cream cheese |
sugar substitute equivalent to 1/3 cup sugar |
1/2 teaspoon vanilla extract |
2 egg whites |
Directions:
1. In a large bowl, combine the cake mix, pie filling, egg whites and vanilla just until moistened. Spread into a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
2. In a small bowl, beat the cream cheese, sugar substitute and vanilla until smooth. Add egg whites; beat on low speed just until combined. Spread over batter; cut through batter with a knife to swirl.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean and topping is set. Cool on a wire rack. Store in the refrigerator. Yield: 15 servings.
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