Recipe - Guilt-Free Black Forest Cake (Motts)

3 cup Allpurpose flour
2 One half cup Sugar
1/3 cup Unsweetened cocoa powder
2 teaspoon Baking soda
2 cup Cold water
Three fourths cup Unsweetened Apple Sauce
2 Eggs
2 tablespoon Apple cider vinegar
1 tablespoon Vanilla extract
1 pack Sugarfree instant chocolate
pudding; (1.4 oz.)
2 cup Skim milk
20 ounce Canned light cherry pie
filling
Frozen light nondairy
whipped topping; thawed,
optional

Preheat oven to 350F. Spray 13 x 9 inch pan with nonstick cooking spray.

In medium bowl, combine flour, sugar, cocoa, baking soda and salt.

In large bowl, combine water, apple sauce, eggs, vinegar and vanilla. Add
flour mixture to apple sauce mixture; stir until well blended. Pour batter
into prepared pan.

Bake 45 minutes or until toothpick inserted in center comes out clean.

Cool completely on wire rack.

Prepare pudding mix according to package directions using 2 cups skim milk.
Spread top of cake with pudding; refrigerate until set. Top evenly with
dollops of pie filling; spread over pudding. Cut into 10 pieces. Serve with
whipped topping, if desired. Refrigerate leftovers.

Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 450 calories, 2.0
grams of fat, 470 mg of sodium, 45 mg of cholesterol, 4% calories from fat)

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998