Black Forest Cake: Serves 24 ( 4 points)
2 c. cherry juice
1-2/3 c. sugar
1/2 c. unsweetened applesauce
1/4 c. canola oil
2 eggs
2 T. cider vinegar
1 T. vanilla
3 c. all purpose flour
1/3 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
Frosting:
1-1/2 c. skim milk
1 package ( 1.4 oz) instant sugar free chocolate pudding
Topping:
1 can no sugar added or reduced sugar cherry pie filling
1-1/2 c. Cool Whip Free
In a alrge bowl, beat the first 7 ingredients ( through vanilla).
In a large bowl, combine the flour, cocoa, bakins soda and salt; gradually beat into cherry juice mixture.
Pour into a 13 x 9 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.
In a small bowl, whisk milk and pudding for 2 minutes or until soft set. Frost top of cake with pudding. Refrigerate for 15 minutes. Top cake with pie filling. Chill until serving. Serve with Cool Whip.
2 c. cherry juice
1-2/3 c. sugar
1/2 c. unsweetened applesauce
1/4 c. canola oil
2 eggs
2 T. cider vinegar
1 T. vanilla
3 c. all purpose flour
1/3 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
Frosting:
1-1/2 c. skim milk
1 package ( 1.4 oz) instant sugar free chocolate pudding
Topping:
1 can no sugar added or reduced sugar cherry pie filling
1-1/2 c. Cool Whip Free
In a alrge bowl, beat the first 7 ingredients ( through vanilla).
In a large bowl, combine the flour, cocoa, bakins soda and salt; gradually beat into cherry juice mixture.
Pour into a 13 x 9 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.
In a small bowl, whisk milk and pudding for 2 minutes or until soft set. Frost top of cake with pudding. Refrigerate for 15 minutes. Top cake with pie filling. Chill until serving. Serve with Cool Whip.
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