Cherry Chocolate Cake
by: Taste of Home, Light Recipes
Yield: 18 servings
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
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.
One piece equals:
6 g Fat
1 g Saturated Fat
35 mg Cholesterol
253 mg Sodium
33 g Carbohydrate
1 g Fiber
3 g Protein
1 starch, 1 fruit, 1 fat.
***TASTY TIP: For a creamy topping, mix the extra pie filling with some reduced-fat whipped topping.***