Light Black Forest Dessert

Name: Light Black Forest Dessert
Ingredients: 2 cups cherry juice blend; 1-3/4 cups sugar; 1/2 cup unsweetened applesauce; 1/4 cup canola oil; 2 eggs; 2 tablespoons cider vinegar; 3 teaspoons vanilla extract; 3 cups all-purpose flour; 1/3 cup baking cocoa; 2 teaspoons baking soda; 1 teaspoon salt; 1-1/2 cups cold fat-free milk; 1 package (1.4 ounces) sugar-free instant chocolate pudding mix; 1 can (20 ounces) reduced-sugar cherry pie filling; 1-1/2 cups frozen fat-free whipped topping, thawed

15 ingredients

5 steps

Ingredients

2 cups cherry juice blend
1-3/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
2 tablespoons cider vinegar
3 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/2 cups frozen fat-free whipped topping, thawed

Directions

1

In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended.
2

In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.
3

Pour into a
4

coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
5

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.