Chocolate Swirl Cake Recipe

Chocolate Swirl Cake Recipe photo by Taste of Home

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This tasty chocolate cake from Gail Maki of Marquette, Michigan won't ruin your waistline. Pretty swirls of cream cheese dress it up while cherry pie filling provides moistness. "Sometimes I add miniature chocolate chips for an extra-special treat," Gail says.

This recipe is:

Diabetic Friendly

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Chocolate Swirl Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 15 Servings

20 35 55

Ingredients

1 package chocolate cake mix (regular size)
1 can (20 ounces) reduced-sugar cherry pie filling
5 egg whites
1 teaspoon vanilla extract
TOPPING:
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute equivalent to 1/3 cup sugar
1/2 teaspoon vanilla extract
2 egg whites

Directions

In a large bowl, combine the cake mix, pie filling, egg whites and vanilla just until moistened. Spread into a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a small bowl, beat the cream cheese, sugar substitute and vanilla until smooth. Add egg whites; beat on low speed just until combined. Spread over batter; cut through batter with a knife to swirl.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean and topping is set. Cool on a wire rack. Store in the refrigerator. Yield: 15 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 1 piece equals 207 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 350 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit

Originally published as Chocolate Swirl Cake in Quick Cooking March/April 2005, p55