Black Forest Cake +++tmpj72b Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Canned lite cherry pie filli,
1/4 tsp: Almond extract,
1 1/3 cup: Sugar,
1/4 cup: Vegetable oil,
1: , (4-ounce) bar sweet baking chocolate, melted
4: Egg whites,
3 1/4 cup: All-purpose flour,
1 1/4 tsp: Baking soda,
1/4 tsp: Salt,
1/3 cup: Unsweetened cocoa,
1 2/3 cup: Nonfat buttermilk,
2 tsp: Vanilla extract,
Vegetable cooking spray,
1 1/2 tsp: Powdered sugar,
Directions:
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). By all means use the vinegar or lemon juice
method to make buttermilk. I was going to suggest it when I posted
the recipe but forgot to. It should work just fine! 249 calories 23%
from fat), 6.3 g fat (2.2 g sat, 1.8 g mono, 1.8 g poly), 1 mg
cholesterol and 149 mg sodium. Source: Cooking Light Magazine -
Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM,
HCPM52C
~-- 10:17 AM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/06 9:19 PM
TO: ALL FROM: MARIE FRANGIPANE (KHMG99B) SUBJECT: CHOCOLATE CHIP
CAKE
Source from luhu.jp
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). By all means use the vinegar or lemon juice
method to make buttermilk. I was going to suggest it when I posted
the recipe but forgot to. It should work just fine! 249 calories 23%
from fat), 6.3 g fat (2.2 g sat, 1.8 g mono, 1.8 g poly), 1 mg
cholesterol and 149 mg sodium. Source: Cooking Light Magazine -
Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM,
HCPM52C
~-- 10:17 AM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/06 9:19 PM
TO: ALL FROM: MARIE FRANGIPANE (KHMG99B) SUBJECT: CHOCOLATE CHIP
CAKE
Source from luhu.jp