Chocolate Cherry Delight Cake
|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|
|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)|
Heat oven to 350Â°.
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.
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