1 c Lite cherry pie filling
1/4 ts Almond extract
1 1/3 c Sugar
1/4 c Vegetable oil
4 oz Sweet baking chocolate; melt
4 Egg whites
3 1/4 c All-purpose flour
1 1/4 ts Baking soda
1/4 ts Salt
1/3 c Unsweetened cocoa
1 2/3 c Nonfat buttermilk
2 ts Vanilla extract
Vegetable cooking spray
1/2 ts Powdered sugar
Combine pie filling and almond extract; stir well, and set aside. Combine
1-1/3 cups sugar and oil in a large bowl, beating well at medium speed of
an electric mixer. Add melted chocolate; beat well. Add egg whites; beat
well. Combine flour and next 3 ingredients; add to sugar mixture
alternately with buttermilk, beginning and ending with flour mixture.
Mix well after each addition. Stir in vanilla. Reserve 2 cups of batter,
and set aside. Pour remaining batter into 12-cup Bundt pan coated with
cooking spray. Spoon pie filling mixture over center of batter to form a
ring. Top with reserved batter. Bake at 350 degrees for 55 minutes or until
a wooden pick inserted in center comes out clean. Cool in pan 10 minutes;
remove from pan. Cool on a wire rack. Sprinkle with powdered sugar. Yield:
16 servings (serving size: 1 slice).
Yields
16 Servings