Chocolate Cherry Delight Cake Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Cocoa | 1/3 Cup (16 tbs) | |
| Baking soda | 3/4 Teaspoon | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1 Dash | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Whipped Topping | ||
| Pie filling | 1 Can (10oz), chilled | |
Directions
Heat oven to 350°.
Line bottom of 2 round 9 inch cake pans with wax paper.
In large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt.
Add milk, egg substitute, oil and vanilla; beat on medium speed 2 minutes.
Remove from mixer; stir in boiling water (batter will be thin).
Pour into prepared pans.
Bake 18 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Carefully remove wax paper.
Cool completely.
To assemble dessert, place one cake layer on serving plate.
Spread with half Whipped Topping; top with half pie filling.
Top with second layer.
Spread with remaining topping and pie filling.
Chill at least 1 hour.
Whipped Topping: In small, deep narrow-bottom bowl blend 1/2 cup cold skim milk, 1/2 teaspoon vanilla extract and 1 envelope (1.4 oz.) whipped topping mix.
Whip at high speed with electric mixer until topping peaks, about 2 minutes.
Continue beating 2 minutes longer until topping is light and fluffy.
Line bottom of 2 round 9 inch cake pans with wax paper.
In large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt.
Add milk, egg substitute, oil and vanilla; beat on medium speed 2 minutes.
Remove from mixer; stir in boiling water (batter will be thin).
Pour into prepared pans.
Bake 18 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Carefully remove wax paper.
Cool completely.
To assemble dessert, place one cake layer on serving plate.
Spread with half Whipped Topping; top with half pie filling.
Top with second layer.
Spread with remaining topping and pie filling.
Chill at least 1 hour.
Whipped Topping: In small, deep narrow-bottom bowl blend 1/2 cup cold skim milk, 1/2 teaspoon vanilla extract and 1 envelope (1.4 oz.) whipped topping mix.
Whip at high speed with electric mixer until topping peaks, about 2 minutes.
Continue beating 2 minutes longer until topping is light and fluffy.
Chef
