Chocolate Cherry Sundae Cake Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) (Cake:) | |
| Sugar | 1 Cup (16 tbs) (Cake:) | |
| Brown sugar | 1/2 Cup (16 tbs) (Cake:) | |
| Baking soda | 11/2 Teaspoon (Cake:) | |
| Lite salt | 3/4 Teaspoon (Cake:) | |
| 1 1/4 cups low-fat buttermilk | ||
| Butter | 1/2 Cup (16 tbs) (Cake:) | |
| Egg Beaters | 2 , beaten (Cake:) | |
| Cocoa butter | 6 Tablespoon, mixed (Cake:) | |
| Vanilla | 1 Teaspoon (Cake:) | |
| Red food coloring | 1 Teaspoon (Cake:) | |
| Almond extract | 1 Can (10oz) (Filling:) | |
| Egg whites | 2 (Marshmallow Frosting:) | |
| Sugar | 1 1/2 Cup (16 tbs) (Marshmallow Frosting:) | |
| Cream of tartar | 1/2 Teaspoon (Marshmallow Frosting:) | |
| Light corn syrup | 1 Tablespoon (Marshmallow Frosting:) | |
| Water | 1/3 Cup (16 tbs) (Marshmallow Frosting:) | |
| Marshmallow creme | 3/4 Cup (16 tbs) (Marshmallow Frosting:) | |
| 1/2 cup Grape-Nuts cereal (optional topping) | ||
Directions
Cake: Heat oven to 350°F.
Spray a 13x9x2-inch casserole dish with Pam Spray.
Cream together Butter Buds, sugars, buttermilk, and Egg Beaters.
Combine flour, salt, and baking soda together and sift into batter.
Make a paste with the cocoa, 2 Tbs.liquid Butter Buds, vanilla, and red food coloring.
Blend into batter mixture.
Beat about 2 minutes.
Bake 40 minutes or until toothpick inserted comes out clean.
Frosting: Combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally (about 5 minutes).
Remove from heat.
Add marshmallow creme and beat until you reach desired consistency.
Assembly: After cake is cooled, spread one can of cherry pie filling over top of cake.
Frost entire cake with marshmallow frosting.
Sprinkle Grape-Nuts cereal over the top if desired.
Spray a 13x9x2-inch casserole dish with Pam Spray.
Cream together Butter Buds, sugars, buttermilk, and Egg Beaters.
Combine flour, salt, and baking soda together and sift into batter.
Make a paste with the cocoa, 2 Tbs.liquid Butter Buds, vanilla, and red food coloring.
Blend into batter mixture.
Beat about 2 minutes.
Bake 40 minutes or until toothpick inserted comes out clean.
Frosting: Combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally (about 5 minutes).
Remove from heat.
Add marshmallow creme and beat until you reach desired consistency.
Assembly: After cake is cooled, spread one can of cherry pie filling over top of cake.
Frost entire cake with marshmallow frosting.
Sprinkle Grape-Nuts cereal over the top if desired.
Chef
