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Chocolate Cherry Sundae Cake

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Ingredients
For 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)
  Vanilla 1 Teaspoon
  Red food coloring 1 Teaspoon
For filling
  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
  Egg whites 2
  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)
Directions

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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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