Mocha and Cherry Cake

Serves: 15
Total Calories: 529


2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute
1 cup nonfat buttermilk
1 cup strong coffee, cooled
1/2 cup applesauce
2 teaspoons vanilla extract
1 can Betty Crocker Light Fudge Icing
2 1/2 cups fat-free ricotta cheese
1/2 cup granulated sugar
1/3 cup miniature semisweet chocolate chips
1/2 cup chopped maraschino cherry, well drained


Preheat oven to 350°. In a very large mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add egg substitute, buttermilk, coffee, applesauce, and vanilla. Beat with electric mixer on low speed 30 seconds until combined, then 2 minutes at medium speed. Spray 2 (9-inch) round cake pans with butter-flavored spray; sprinkle with cocoa powder. Pour batter into pans. Bake 25–30 minutes or until cakes test done. Cool on rack 10 minutes. Remove from pans. Cool. Split each cake horizontally to make 4 layers total.

Combine ricotta cheese, sugar, and chocolate chips. Gently stir in cherries. Place one cake layer on a serving plate. Spread 1/3 of filling on bottom layer of cake. Top with another cake layer. Continue layering Filling and cake, ending with cake. Ice with Betty Crocker Light Fudge Icing.

Nutritional Facts:

Serves: 15
Total Calories: 529
Calories from Fat: 18

This Mocha and Cherry Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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