Black Forest Cake

  • 40 mins

Ingredients

  • 2 cups cherry juice blend
  • 1-3/4 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 eggs
  • 2 T cider vinegar
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups cold fat-free milk
  • 1 package (1.4 ounces) instant chocolate pudding mix
  • 1 can (20 ounces) cherry pie filling
  • 1-1/2 cups frozen whipped topping, thawed

Preparation

Step 1

1. In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended.

2. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.

3. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.

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