 Guilt-Free Black Forest Cake
Makes 10 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Guilt-Free Black Forest Cake
|
|
|
|
Ingredients
|
|
3
|
cups all-purpose flour
|
|
2-1/2
|
cups sugar
|
|
1/3
|
cup unsweetened cocoa powder
|
|
2
|
teaspoons baking soda
|
|
1
|
teaspoon salt
|
|
2
|
cups cold water
|
|
3/4
|
cup MOTT'S® Natural Apple Sauce
|
|
2
|
eggs
|
|
2
|
tablespoons apple-cider vinegar
|
|
1
|
tablespoon vanilla extract
|
|
1
|
(1.4-ounce) package sugar-free instant chocolate pudding
|
|
2
|
cups skim milk
|
|
1
|
(20-ounce) can light cherry pie filling
|
|
|
Frozen light nondairy whipped topping, thawed (optional)
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 350°F. Spray 13×9-inch pan with nonstick cooking spray.
|
|
2. In medium bowl, combine flour, sugar, cocoa, baking soda and salt.
|
|
3. In large bowl, combine water, apple sauce, eggs, vinegar and vanilla.
|
|
4. Add flour mixture to apple sauce mixture; stir until well blended. Pour batter into prepared pan.
|
|
5. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
|
|
6. Prepare pudding mix according to package directions using 2 cups skim milk.
|
|
7. Spread top of cake with pudding; refrigerate until set. Top evenly with dollops of pie filling; spread over pudding. Cut into 10 pieces. Serve with whipped topping, if desired. Refrigerate leftovers.
|
|
|
|
© Mott's® is a registered trademark of Mott's, LLP
|
|
|
Nutrients per Serving
|
|
Calories
|
450
|
|
Calories from Fat
|
4 %
|
|
Total Fat
|
2.0 g
|
|
Cholesterol
|
45 mg
|
|
Sodium
|
470 mg
|
|
|
|
|
|
Printed
from fbnr.com
|
|
