Serves: 6
Total Calories: 147

3 eggs large
1/2 cup sugar
1/4 cup flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling
1 cup frozen whipped topping thawed

Preheat oven to 450°. Grease a 9 x 5 x 3-inch loaf pan. Line the pan with waxed paper, smoothing the excess at the corners. Grease the waxed paper set pan aside. In a small mixer bowl at low speed, beat eggs, sugar, flour, cocoa powder, baking powder and vanilla until flour is moistened. Scrape sides of bowl and beat at high speed for 2 minutes or until no lumps remain and batter is light and foamy.

Pour batter into pan and bake in lower third of oven for 10 to 12 minutes or until top is evenly rounded and a wooden pick inserted in center comes out clean. Remove from oven and let stand for 1 to 2 minutes (cake will fall and be level on top). Remove from pan, peel off waxed paper and cool on a wire rack.

Slice cake horizontally to make two thin layers. Place bottom layer on a serving plate and spoon half of the pie filling over cake. Place second layer over filling and spread with whipped topping, reserving about 3 tablespoons for garnish. Spoon on remaining pie filling. Garnish with reserved whipped topping. Place cake in freezer until ready to serve (no more than 1 hour).

To serve, cut crosswise into 1 1/2 -inch slices.

Nutritional Facts:

Serves: 6
Total Calories: 147
Calories from Fat: 37

More Recipes from the Timesaver Cookbook:
Easy Black Forest Cake
Mocha Cream Cake