I am joining Gayle at The Grocery Cart Challenge in her Friday recipe swap. This cake is so good! It is fairly cheap and not to bad for you. The cake is kept in the fridge so it is a nice cool treat in the HOT days of summer. It comes from the Taste of Home's, Light & Tasty 2005 cookbook. The only change I make is topping it with light cool whip instead of powdered sugar.
Cherry Chocolate Cake
1 package (18 1/4 oz) chocolate cake mix
3 eggs, lightly beaten
1 tsp. almond extract
2 cans (20 oz) cherry pie filling
1 small tub light cool whip or powdered sugar
In a mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13X9 baking pan coated with nonstick spray. Bake at 350 for 30-35 minutes or until toothpick comes out clean. Cool completely.
If serving right away top whole cake with 2nd can of cherry pie filling and cool whip or powdered sugar. Or just do individual servings of toppings.
This cake is very moist and delicious. If you go with reduced-sugar cherry pie filling and the powdered sugar, one serving is 187 calories, 6 g fat, 1 g fiber.