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Chocolate Cherry Tunnel Cake

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

1 3/4  c  Unbleached flour
3/4  c  Oat bran
1 1/3  c  Sugar
1/2  c  Cocoa powder
1 1/2  ts  Baking soda
1/8  ts  Salt
1 1/4  c  Nonfat buttermilk
3  tb  Vegetable oil
2    Egg whites, lightly beaten
1  t  Vanilla extract
1 1/4  c  Canned cherry pie filling
    (Light-low sugar)
1/3  c  Confectioner's sugar
1 1/2  ts  Skim milk
1/2  ts  Almond extract

Combine the flour, oat bran, sugar, cocoa, baking soda and salt in a large bowl, and stir to mix well. Add the buttermilk, oil, egg whites and vanilla extract and stir to mix well. Coat a 12 cup bundt pan with nonstick cooking spray, and spread the batter evenly in the pan. Spoon the cherry filling in a ring over the center of the batter (As the cake bakes, the filling will sink into the batter.) Bake at 350 degrees for about 40 minutes, or until the top springs back when lightly touched, and a wooden toothpick inserted near the sides of the cake comes out clean. Cool the cake in the pan for 40 minutes. Then invert onto a wire rack, and cool to room temperature. To make the glaze, combine the confectioner's sugar, milk, and almond extract in a small bowl, and stir until smooth. Transfer the cake to a serving platter, and spoon the glaze over the cake. Let the cake sit for at least 15 minutes, allowing the glaze to harden, before slicing and serving. Per serving: 188 calories, 0 mg cholesterol, 3.3 g fat, 2.1 g fiber, 4 g protein, 164 mg sodium From "Secrets for Fat Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 11-20-96 (17:58) Winquest Pc (401) Low-Fat

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