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Prep Tip
Professionals use a little corn syrup to make the glaze look bright and shiny. If you don’t want to use it, it will not change the flavor at all.
Substitution Tip
I love the combination of chocolate, cherries and almond extract. If you don’t like the flavor of almond use vanilla extract instead for both the cake and glaze.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
SKINNY FACTS: for one slice
286 calories, 6g fat, 3g protein, 56g carbs, 0g fiber, 335mg sodium, 33g sugar
For more skinny recipes, pleas join me on http://skinnykitchen.com
Deep dark chocolate batter embraces chunks of ruby-colored cherries in this elegant cake. The light crimson glaze adds a touch of blush to the top and the overall flavor hints of chocolate-covered cherries. This is another one of my “no time to bake” cakes because I’m starting with a cake mix. Although there are a lot of ingredients this super chocolaty cake is so easy to prepare. One skinny slice has 286 calories and 6 grams of fat per serving. A regular slice contains 633 calories and 22 grams of fat!
Ingredients
- Cake Ingredients
- 1 (18.25 ounces) Duncan Hines Devils Food Cake Mix
- 1 (3.4 ounces) instant chocolate pudding mix
- 1 cup reduced-fat chocolate milk
- ½ cup water
- 2 tablespoons canola oil
- 2 tablespoons reduced-fat butter or a spread like Smart Balance Light, melted
- 1¼ teaspoons pure almond extract
- 2 eggs, I love Egglandâs Best eggs
- 2 egg whites
- 1 cup cherry pie filling, such as Comstockâs (this recipe uses the entire can)
- Cherry Glaze Ingredients
- 1 cup powdered sugar
- ¼ cup cherry pie filling
- ½ tablespoon corn syrup, optional, see prep tip
- ½ teaspoon almond extract
- Drizzle Ingredients
- â cup powdered sugar
- 1 tablespoon reduced-fat or fat-free milk
Directions
- 1. Preheat oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray.
- 2. Using an electric mixer, combine the cake mix, pudding, chocolate milk, water, canola oil. butter and almond extract. Mix until smooth.
- 3. Add the eggs, egg whites and beat until smooth. Fold in 1 cup cherry pie filling.
- 4. Pour the batter evenly into the Bundt pan. Bake for 50 to 60 minutes until a tooth pick inserted comes out clean. Bake longer if necessary.
- 5. To make the cherry glaze: In a small bowl, using a rubber spatula, combine the powdered sugar, ¼ cup pie filling, corn syrup, extract and mix until smooth. Allow the cake to cool before drizzling on the glaze.
- 6. To make the drizzle: In a small bowl combine the powdered sugar, milk and mix until smooth. This should be quite thick. Drizzle over the glazed cake. If desired, use some of the left over cherries in the can of pie filling to decorate the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 16 servings | |
| Calories 310 | |
| Calories from Fat 96 | 31% |
| Total Fat 10.83g | 14% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 30mg | 10% |
| Sodium 267mg | 11% |
| Potassium 108mg | 3% |
| Total Carbs 50.51g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 15.67g | 10% |
| Protein 3.21g | 5% |
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