Chocolate Cherry Tunnel Cake
Egg whites, lightly beaten
Canned cherry pie filling
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