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.
Calories 255 (Calories from Fat 10)
Carbohydrate 59g (Dietary Fiber 3g)
% 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.
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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