Our quilting group hasn't been able to meet for several months but we have been able to get together a few times to play canasta. Last week we played at Ellen's. It would have been a fun afternoon even if Ellen, Kay, and I hadn't won. (I know, I'm terrible. I'm working on it though.)
For dessert Ellen served us this absolutely delicious Black Forrest Cake. Even before I could get out my camera, Ellen said, "You might want to share this on your blog, Patricia." (I have my friends well-trained. ha)
She said she had served it several times at the dinner group she and her husband belong to. The magazine Healthy Cooking from Taste of Home is no longer being published but Ellen kept the issues she received. She said she didn't know why Taste of Home quit publishing the magazine. Me either...looked like a good magazine where they "lightened up family favorites". It even said "eating right never tasted so good" inside the first O in cooking.
Anyway, it was so good. We all loved the texture of the cake. It was firm but not heavy tasting. It was also nice that a serving only has 186 calories. I am not sure why they didn't use a sugar/stevia blend for the 1-3/4 cups of sugar. (I can hardly use that much sugar in a recipe nowadays.) That would reduce the calories even more.
2 cups cherry juice
1-3/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
2 tablespoons 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 oz) sugar-free instant chocolate pudding mix
1 can (20 oz) reduced-sugar cherry pie filling
1-1/2 cups frozen fat-free whipped topping, thawed
Preheat oven 350 degrees F. Coat a 13 -in x 9 - in baking pan with cooking spray.
In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar, and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda, and salt; gradually beat into cherry juice mixture until blended.
Pour into baking pan and bake for 35 - 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
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 the pudding. Cover and refrigerate for 15 minutes. Top with pit filling. Chill until serving.
Serve with whipped topping.
For dessert Ellen served us this absolutely delicious Black Forrest Cake. Even before I could get out my camera, Ellen said, "You might want to share this on your blog, Patricia." (I have my friends well-trained. ha)
She said she had served it several times at the dinner group she and her husband belong to. The magazine Healthy Cooking from Taste of Home is no longer being published but Ellen kept the issues she received. She said she didn't know why Taste of Home quit publishing the magazine. Me either...looked like a good magazine where they "lightened up family favorites". It even said "eating right never tasted so good" inside the first O in cooking.
Anyway, it was so good. We all loved the texture of the cake. It was firm but not heavy tasting. It was also nice that a serving only has 186 calories. I am not sure why they didn't use a sugar/stevia blend for the 1-3/4 cups of sugar. (I can hardly use that much sugar in a recipe nowadays.) That would reduce the calories even more.
BLACK FOREST CAKE
2 cups cherry juice
1-3/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
2 tablespoons 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 oz) sugar-free instant chocolate pudding mix
1 can (20 oz) reduced-sugar cherry pie filling
1-1/2 cups frozen fat-free whipped topping, thawed
Preheat oven 350 degrees F. Coat a 13 -in x 9 - in baking pan with cooking spray.
In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar, and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda, and salt; gradually beat into cherry juice mixture until blended.
Pour into baking pan and bake for 35 - 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
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 the pudding. Cover and refrigerate for 15 minutes. Top with pit filling. Chill until serving.
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