Chocolate Cherry Sundae Cake
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar/1/2 cup sugar + 6 packets sweet 'n low||1 Cup (16 tbs)|
|Packed brown sugar/1/2 cup brown sugar + 1 tsp. sweet 'n low brown||1⁄2 Cup (8 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Lite salt||3⁄4 Teaspoon|
|Low fat buttermilk||1 1⁄4 Cup (20 tbs)|
|Liquid butter buds/1/2 cup promise ultra fat-free margarine||1⁄2 Cup (8 tbs)|
|Egg beaters||2 , beaten|
|Cocoa butter||6 Tablespoon, mixed with 2 tablespoons liquid butter buds|
|Liquid butter buds||2 Tablespoon (Chocolate Paste)|
|Red food coloring||1 Teaspoon|
|Canned cherry pie filling/Lite cherry pie filling and add 1 packet sweet 'n low and 1 teaspoon almond extract||21 Ounce (1 Can)|
|For marshmallow frosting|
|Sugar/1 cup sugar + 6 packets sweet 'n low||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Light corn syrup||1 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Marshmallow creme||3⁄4 Cup (12 tbs)|
|Grape nuts cereal||1⁄2 Cup (8 tbs) (For Topping)|
Cake: Heat oven to 350°F.
Spray a 13x9x2-inch casserole dish with Pam Spray.
Cream together Butter Buds, sugars, buttermilk, and Egg Beaters.
Combine flour, salt, and baking soda together and sift into batter.
Make a paste with the cocoa, 2 Tbs.liquid Butter Buds, vanilla, and red food coloring.
Blend into batter mixture.
Beat about 2 minutes.
Bake 40 minutes or until toothpick inserted comes out clean.
Frosting: Combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally (about 5 minutes).
Remove from heat.
Add marshmallow creme and beat until you reach desired consistency.
Assembly: After cake is cooled, spread one can of cherry pie filling over top of cake.
Frost entire cake with marshmallow frosting.
Sprinkle Grape-Nuts cereal over the top if desired.