Ingredients Jump to Instructions ↓

  1. 1 cup lite cherry pie filling

  2. 1/4 teaspoon almond extract

  3. 1 1/3 cups sugar

  4. 1/4 cup vegetable oil

  5. 4 ounces sweet baking chocolate -- melt

  6. 4 egg whites

  7. 3 1/4 cups all-purpose flour

  8. 1 1/4 teaspoons baking soda

  9. 1/4 teaspoon salt

  10. 1/3 cup unsweetened cocoa

  11. 1 2/3 cups nonfat buttermilk

  12. 2 teaspoons vanilla extract vegetable cooking spray

  13. 1/2 teaspoon powdered sugar

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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