Chocolate-Cherry Sundae Cake

Serves: 12
Total Calories: 222


1 cup fat-free evaporated milk
2/3 cup baking cocoa
1 cup unsweetened applesauce
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1/4 cup granulated sugar
powdered sugar, if desired
vanilla fat-free frozen yogurt, if desired
Cherry Topping:
1 1/2 cups cherry pie filling
1/8 teaspoon almond extract


1. Heat oven to 350°. Spray 12-cup bundt cake pan with cooking spray. Heat milk in 1 1/2 quart saucepan over medium-low heat until it just begins to simmer remove from heat. Stir in cocoa. Let stand 2 to 3 minutes. Stir in applesauce and vanilla.
2. Mix flour, 1 1/4 cups granulated sugar, the baking powder, baking soda and salt in large bowl. Stir in milk mixture just until blended.
3. Beat egg whites in medium bowl with electric mixer on medium speed until stiff. Gradually beat in 1/4 cup granulated sugar. Carefully fold egg whites into chocolate batter. Pour into pan.
4. Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. While cake is cooling, make Cherry Topping. Remove cake from pan. Sprinkle with powdered sugar. Serve with topping and frozen yogurt.

Cherry Topping
Mix ingredients.

1 Serving

Calories 255 (Calories from Fat 10)
Cholesterol 0mg
Sodium 85mg
Carbohydrate 59g (Dietary Fiber 3g)
Protein 6g

% DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 10% Iron 10%

DIET EXCHANGES: 1 Starch, 3 Fruit

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 222
Calories from Fat: 18

This Chocolate-Cherry Sundae Cake recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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