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). By all means use the vinegar or lemon
juice method to make buttermilk. I was going to suggest it when I posted
the recipe but forgot to. It should work just fine! 249 calories 23% from
fat), 6.3 g fat (2.2 g sat, 1.8 g mono, 1.8 g poly), 1 mg cholesterol and
149 mg sodium. Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie
Cross TMPJ72B Reformatted for MM by CLM, HCPM52C
~-- 10:17 AM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/06 9:19 PM
TO: ALL FROM: MARIE FRANGIPANE (KHMG99B) SUBJECT: CHOCOLATE CHIP CAKE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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