 Chocolate Cherry Delight Cake
Makes 12 servings
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Image © The Hershey Company
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Chocolate Cherry Delight Cake
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Ingredients
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1
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cup sugar
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1
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cup all-purpose flour
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1/3
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cup HERSHEY'®S Cocoa
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3/4
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teaspoon baking soda
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3/4
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teaspoon baking powder
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Dash salt
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1/2
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cup nonfat milk
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1/4
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cup frozen egg substitute, thawed
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1/4
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cup vegetable oil
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1
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teaspoon vanilla extract
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1/2
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cup boiling water
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Whipped Topping (recipe follows)
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1
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can (20 ounces) lower calorie cherry pie filling, chilled
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1. Heat oven to 350°F. Line bottom of two 9-inch round pans with wax paper.
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2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans.
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3. Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely.
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4. To assemble dessert, place one cake layer on serving plate. Spread with half of Whipped Topping; top with half of pie filling. Top with second cake layer. Spread with remaining topping and pie filling. Refrigerate at least one hour.
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Whipped Topping
Blend 1/2 cup cold nonfat milk, 1/2 teaspoon vanilla extract and 1 envelope (1.3 ounces) dry whipped topping mix in small, deep narrow-bottom bowl. Whip at high speed with mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy.
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© The Hershey Company
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Printed
from fbnr.com
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