Black Forest Cherry Chocolate Cake
10 to 12
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Crisco® Original No-Stick Cooking Spray
1 (14 oz.) can
Eagle Brand® Fat Free Sweetened Condensed Milk
2/3 cup applesauce
2/3 cup packed brown sugar
2 large eggs
1 large egg white
1 3/4 cups
Pillsbury BEST® All Purpose Flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 (21 oz.) can cherry pie filling
HEAT oven 350°F. Spray 12-cup fluted tube pan with no-stick cooking spray.
COMBINE sweetened condensed milk, applesauce, brown sugar, eggs and egg white in medium bowl; mix well.
COMBINE flour, cocoa, baking powder, baking soda and salt in small bowl; stir into milk mixture just until moistened. Gradually add water. Stir in chocolate chips. Pour into prepared pan.
BAKE 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan. Cool 30 minutes. Spoon some of pie filling over cake. Slice cake; serve with remaining filling.