Black forest cake +++tmpj72b

16 Servings

Ingredients

Quantity Ingredient
1 cup Canned lite cherry pie filli
¼ teaspoon Almond extract
1⅓ cup Sugar
¼ cup Vegetable oil
1 (4-ounce) bar sweet baking chocolate, melted
4 Egg whites
3¼ cup All-purpose flour
1¼ teaspoon Baking soda
¼ teaspoon Salt
⅓ cup Unsweetened cocoa
1⅔ cup Nonfat buttermilk
2 teaspoons Vanilla extract
Vegetable cooking spray
1½ teaspoon Powdered sugar

Directions

Combine pie filling and almond extract; stir well, and set aside.

Combine 1-⅓ cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add melted chocolate; beat well.

Add egg whites; beat well. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

Reserve 2 cups of batter, and set aside. Pour remaining batter into 12-cup Bundt pan coated with cooking spray. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Sprinkle with powdered sugar. Yield: 16 servings (serving size: 1 slice). By all means use the vinegar or lemon juice method to make buttermilk. I was going to suggest it when I posted the recipe but forgot to. It should work just fine! 249 calories 23% from fat), 6.3 g fat (2⅕ g sat, 1⅘ g mono, 1⅘ g poly), 1 mg cholesterol and 149 mg sodium. Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C

~-- 10:17 AM

FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/06 9:19 PM TO: ALL FROM: MARIE FRANGIPANE (KHMG99B) SUBJECT: CHOCOLATE CHIP CAKE

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