Chocolate Cake With Choco-Cherry Sauce

Chocolate Cake With Choco-Cherry Sauce

Serves 8 *Freezes Wel

1/4 cup unsweetened cocoa
1 1/3 cups Carnation Nonfat Dry Milk Powder
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup Splenda granular
1 1/4 cups water*
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon vegetable oil
1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
1 (4-serving) package JELL-O Sugar Free Chocolate Cook & Serve Pudding Mix
2 cups (one 16-ounce can) tart red cherries, packed in water, undrained

Preheat oven to 350 degrees. Spray a deep dish 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine cocoa, dry milk powder, flour, baking powder, baking soda, and Splenda. In a small bowl, combine 3/4 cup water, vanilla extract, and vegetable oil. Add water mixture to flour mixture. Mix well to combine. Pour batter into prepared pie plate. Bake 16 to 22 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry gelatin, dry pudding mix, and remaining 1/2 cup water. Add undrained cherries. Mix well to combine. Cook over medium heat, stirring often, until mixture thickens and starts to boil, being careful not to crush cherries. Remove heat and place pan on a wire rack and allow to cool 15 minutes. Spread cherry mixture evenly over partially cooled cake. Just before serving, cut into 8 pie shaped wedges. Refrigerate leftovers.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1/2 Bread, 1/2 Fat, 1/2 Fruit, 1/2 Skim Milk, 1/4 Slider, 5 Optional Calories
167 Calories, 3gm Fat, 7gm Protein,
28gm Carbohydrate, 335mg Sodium, 2gm Fiber **********************************************************
DIABETIC: 1 Starch, 1/2 Fat, 1/2 Fruit, 1/2 Skim Milk

"Camp Courageous of Iowa Dessert Cookbooklet, page 38."

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