| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cakes | 16 | Servings | |
INGREDIENTS
| 1 | c | Lite cherry pie filling |
| 1/4 | ts | Almond extract |
| 1 1/3 | c | Sugar |
| 1/4 | c | Vegetable oil |
| 4 | oz | Sweet baking chocolate; melt |
| 4 | Egg whites | |
| 3 1/4 | c | All-purpose flour |
| 1 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/3 | c | Unsweetened cocoa |
| 1 2/3 | c | Nonfat buttermilk |
| 2 | ts | Vanilla extract |
| Vegetable cooking spray | ||
| 1/2 | ts | Powdered sugar |
INSTRUCTIONS
Combine pie filling and almond extract; stir well, and set aside. Combine 1-1/3 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add melted chocolate; beat well. Add egg whites; beat well. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into 12-cup Bundt pan coated with cooking spray. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Sprinkle with powdered sugar. Yield: 16 servings (serving size: 1 slice). Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@prodigy.net> on Jan 16, 1998
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