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Chocolate Cherry Sundae Cake Butter Busters
Author/Submitted by:
Servings: 24
Categories:
Cakes
/
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
CAKE 1 3/4
c
Flour 1
c
Sugar
OR 1/2
c
Sugar
AND 6
ea
Pk Sweet 'n Low 1/2
c
Brown sugar
OR 1/4
c
Brown sugar
AND 1
t
Sweet 'n Low brown 1 1/2
ts
Baking soda 3/4
ts
Lite salt, optional 1 1/4
c
Lowfat buttermilk 1/2
c
Liquid Butter Buds or
-Promise Ultra fatfree
-margarine 1/2
c
Egg Beaters, beaten
CHOCOLATE PASTE 6
ea
Tb cocoa 1
t
Vanilla 1
t
Red food coloring
FILLING 1
cn
(21oz) regular or lite
-cherry pie filling*
MARSHMALLOW FROSTING 2
ea
Egg whites 1 1/2
c
Sugar
OR 1
c
Sugar
AND 6
ea
Pk Sweet 'n Low 1/2
ts
Cream of tartar 1
ea
Tb light corn syrup 1/3
c
Water 3/4
c
Fluff 1/2
c
Grape-Nuts cereal, optional
-topping
Directions:
*If using lite, add 1 packet Sweet 'n Low and 1 teaspoon almond
extract Cake: heat oven to 350F. Spray a 13 x 9 x 2" casserole dish
with Pam. Cream together Butter Buds, sugars, buttermilk and Egg
Beaters. Combine flour, salt, and baking soda together. Make
chocolate paste and blend in to batter. Beat about 2 minutes. Bake 40
minutes or until toothpick comes out clean. Frosting: Combine egg
whites, sugar, cream of tartar, syrup and water in top of double
boiler. Place over boiling water; beat with rotary beater until stiff
peaks form, scraping pan occasionally, about 5 minutes. Remove from
heat. Add fluff and beat until you reach desired consistency.
Assembly: After cake is cooled, spread can of pie filling over top of
cake. Frost entire cake with marshmallow frosting. Sprinkle with
Grape-Nuts over the top if desired. Per sugar and regular pie filling
serving: 195 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 3g pro., 46g
carb., 145mg sod. Per S&L and lite pie filling serving: 148 cal., 34g
carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by
Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-27-95 (2257)
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