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Black Forest Cake

"Applesauce is used to keep this light version of Black Forest Cake healthy. Now, even people who are on a diet can enjoy a slice of rich chocolate cake!” Nancy Zimmerman - Cape May Court House, New Jersey

24 ServingsPrep: 40 min. Bake: 35 min. + cooling

Ingredients

2 cups cherry juice blend
1-3/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
2 tablespoons cider vinegar
3 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/2 cups frozen fat-free whipped topping, thawed

Directions

In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs,
vinegar and vanilla until well blended.
In a large bowl, combine the flour, cocoa, baking soda and salt;
gradually beat into cherry juice mixture until blended.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake
at 350° for 35-40 minutes or until a toothpick inserted near the
center comes out clean. Cool completely on a wire rack.

2 of 2

Black Forest Cake (continued)

Directions (continued)

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set. Frost top of cake with pudding.
Cover and refrigerate for 15 minutes. Top with pie filling. Chill
until serving. Serve with whipped topping.
Yield: 24 servings.

Nutrition Facts: 1 piece with 1 tablespoon whipped topping equals 186 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 272 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.