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Taste of Home Light Dessert Recipe of the Week

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Cherry Chocolate Cake

Cherry Chocolate Cake

I've had the recipe for this cake for years—it's a chocolate lover's delight! It's so easy to make...and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. —Ann Purchase, Panama City, Florida

INGREDIENTS:

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

DIRECTIONS:

In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

Yield: 18 servings.
 

NUTRITIONAL FACTS

One piece equals:

187 Calories
6 g Fat
1 g Saturated Fat
35 mg Cholesterol
253 mg Sodium
33 g Carbohydrate
1 g Fiber
3 g Protein

Diabetic Exchanges:

1 starch, 1 fruit, 1 fat.
 

TASTY TIP

For a creamy topping, mix the extra pie filling with some reduced-fat whipped topping.
 

 

 
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