| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Brandname, Cakes, Reduced fat |
10 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 1/2 |
c |
Sugar |
| 1/3 |
c |
Unsweetened cocoa powder |
| 2 |
t |
Baking soda |
| 2 |
c |
Cold water |
| 3/4 |
c |
Unsweetened Apple Sauce |
| 2 |
|
Eggs |
| 2 |
T |
Apple cider vinegar |
| 1 |
T |
Vanilla extract |
| 1 |
|
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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