Chocolate Swirl Cake Recipe
Chocolate Swirl Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

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

Nutritional Facts

1 piece: 207 calories, 5g fat (2g saturated fat), 5mg cholesterol, 350mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Swirl Cake in Quick Cooking March/April 2005, p55

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