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Chocolate Cherry Sundae Cake Butter Busters

Author/Submitted by:
Servings: 24
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

Ingredients:
    CAKE
1 3/4  c  Flour
1  c  Sugar
    OR
1/2  c  Sugar
    AND
6  ea  Pk Sweet 'n Low
1/2  c  Brown sugar
    OR
1/4  c  Brown sugar
    AND
1  t  Sweet 'n Low brown
1 1/2  ts  Baking soda
3/4  ts  Lite salt, optional
1 1/4  c  Lowfat buttermilk
1/2  c  Liquid Butter Buds or
    -Promise Ultra fatfree
    -margarine
1/2  c  Egg Beaters, beaten
    CHOCOLATE PASTE
6  ea  Tb cocoa
1  t  Vanilla
1  t  Red food coloring
    FILLING
1  cn  (21oz) regular or lite
    -cherry pie filling*
    MARSHMALLOW FROSTING
2  ea  Egg whites
1 1/2  c  Sugar
    OR
1  c  Sugar
    AND
6  ea  Pk Sweet 'n Low
1/2  ts  Cream of tartar
1  ea  Tb light corn syrup
1/3  c  Water
3/4  c  Fluff
1/2  c  Grape-Nuts cereal, optional
    -topping

Directions:
*If using lite, add 1 packet Sweet 'n Low and 1 teaspoon almond extract Cake: heat oven to 350F. Spray a 13 x 9 x 2" casserole dish with Pam. Cream together Butter Buds, sugars, buttermilk and Egg Beaters. Combine flour, salt, and baking soda together. Make chocolate paste and blend in to batter. Beat about 2 minutes. Bake 40 minutes or until toothpick comes out clean. Frosting: Combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler. Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally, about 5 minutes. Remove from heat. Add fluff and beat until you reach desired consistency. Assembly: After cake is cooled, spread can of pie filling over top of cake. Frost entire cake with marshmallow frosting. Sprinkle with Grape-Nuts over the top if desired. Per sugar and regular pie filling serving: 195 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 3g pro., 46g carb., 145mg sod. Per S&L and lite pie filling serving: 148 cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95. Submitted By CAROLYN SHAW On 02-27-95 (2257)


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