| 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
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”