| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Brandname, Reduced fat | 10 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 2 1/2 | c | Sugar |
| 1/3 | c | Unsweetened cocoa powder |
| 2 | ts | Baking soda |
| 2 | c | Cold water |
| 3/4 | c | Unsweetened Apple Sauce |
| 2 | Eggs | |
| 2 | tb | Apple cider vinegar |
| 1 | tb | Vanilla extract |
| 1 | pk | Sugar-free instant chocolate pudding; (1.4 oz.) |
| 2 | c | Skim milk |
| 20 | oz | Canned light cherry pie filling |
| Frozen light nondairy whipped topping; thawed, optional |
INSTRUCTIONS
Preheat oven to 350F. Spray 13 x 9 inch pan with nonstick cooking spray. In medium bowl, combine flour, sugar, cocoa, baking soda and salt. In large bowl, combine water, apple sauce, eggs, vinegar and vanilla. Add flour mixture to apple sauce mixture; stir until well blended. Pour batter into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Prepare pudding mix according to package directions using 2 cups skim milk. Spread top of cake with pudding; refrigerate until set. Top evenly with dollops of pie filling; spread over pudding. Cut into 10 pieces. Serve with whipped topping, if desired. Refrigerate leftovers. Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 450 calories, 2.0 grams of fat, 470 mg of sodium, 45 mg of cholesterol, 4% calories from fat) >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998
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