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Add a photoServings: 10
Ingredients
- 2 c. Sugar
- 1 3/4 c. All-purpose flour
- 3/4 c. HERSHEY'S Cocoa
- 1 1/2 tsp Baking pwdr
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 2 x Large eggs
- 1 c. Lowfat milk
- 1/2 c. Vegetable oil
- 2 tsp Vanilla extract
- 1 c. Boiling water
- 1 can (21 ounce.) cherry pie filling chilled
- 4 ounce Frzn whipped topping thawed Sliced almonds (optional)
Directions
- Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking pwdr, baking soda and salt. Add in Large eggs, lowfat milk, oil and vanilla; beat on medium speed 2 min. Remove from mixer; stir in boiling water (batter will be thin).
- Pour batter into prepared pans. Bake 30 to 35 min or possibly till wooden pick inserted in center comes out clean. Cold 10 min; remove from pans. Cold completely on wire rack. Place one layer on serving plate.
- Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or possibly pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if you like. Chill till just before serving. 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 10 servings | |
| Calories 472 | |
| Calories from Fat 128 | 27% |
| Total Fat 14.46g | 18% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.28g | |
| Cholesterol 43mg | 14% |
| Sodium 655mg | 27% |
| Potassium 147mg | 4% |
| Total Carbs 80.3g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 44.15g | 29% |
| Protein 6.07g | 10% |
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