Thursday, August 26, 2010
Sweet Feats - Crimson Cocoa Cake
Crimson Cocoa Cake
What you need:
2 cups whole wheat flour
2 cups splenda
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
2 tsp. baking powder
3 egg whites
3/4 cup extra virgin olive oil
1 cup fresh cherries chopped
2 cups boiling water
1 tsp. vanilla
1 oz. sliced almonds
1/4 cup shredded coconut
14 oz. can of fat free sweet condensed milk
20 oz. can of fat free cherry pie filling
8 oz tub of fat free cool whip
What to do:
Preheat oven to 375 degrees.
Combine the first 8 ingredients in a large bowl.
Pour in the boiling water little by little and keep stirring.
Add the vanilla and stir in.
Smooth into a 13 X 9 cake pan sprayed with non-fat cooking spray or sprinkled with a little bit of flour to prevent sticking.
Cook for 35 min. or until a toothpick inserted in the center comes out clean, then let cool for about 20-30 min.
Poke holes all over the cake with a round-ended wooden or plastic spoon.
Pour the whole can of sweet condensed milk and then the whole can of cherry pie filling all over the top of the cake. The liquids will seep into the holes you made giving it a molten effect.
Cool the cake in the refrigerator for about 30 min.
Top the cake with the fat free cool whip and sprinkle on the almonds and coconut.
Cool an additional 20 min. if you like, then cut the cake into 16 even pieces and serve!
Cake serves 16
Each serving is about 7 Weight Watchers points and about 300 calories.
Omit the almonds and coconut for a 6 point and 272 calorie serving.
Compare to regular cherry chocolate cake: Betty Crocker Chocolate Cherry Cola Cake = 11 points and 480 calories and 19 grams of fat!