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Chocolate Cherry Delight Cake

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Ingredients
  Sugar 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Cocoa 1⁄3 Cup (5.33 tbs)
  Baking soda 3⁄4 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Salt 1 Dash
  Skim milk 1⁄2 Cup (8 tbs)
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Vegetable oil 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs)
  Whipped topping 1 Cup (16 tbs)
  Canned reduced calorie cherry pie filling 20 Ounce, chilled (1 Can)
Directions

Heat oven to 350°.
Line bottom of 2 round 9 inch cake pans with wax paper.
In large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt.
Add milk, egg substitute, oil and vanilla; beat on medium speed 2 minutes.
Remove from mixer; stir in boiling water (batter will be thin).
Pour into prepared pans.
Bake 18 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Carefully remove wax paper.
Cool completely.
To assemble dessert, place one cake layer on serving plate.
Spread with half Whipped Topping; top with half pie filling.
Top with second layer.
Spread with remaining topping and pie filling.
Chill at least 1 hour.
Whipped Topping: In small, deep narrow-bottom bowl blend 1/2 cup cold skim milk, 1/2 teaspoon vanilla extract and 1 envelope (1.4 oz.) whipped topping mix.
Whip at high speed with electric mixer until topping peaks, about 2 minutes.
Continue beating 2 minutes longer until topping is light and fluffy

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Everyday, Healthy

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