Ingredients:
- 1 box sugar-free chocolate cake mix
- 1 ½ cups water
- 3 large egg whites
- 1 ½ cups unsweetened applesauce
- 1 can (20 oz) light cherry pie filling (or unsweetened frozen cherries, thawed)
- 1 container (8 oz) fat-free whipped topping (like Cool Whip)
- 2 tbsp unsweetened cocoa powder (optional, for dusting)
- 1 tbsp powdered sugar (optional, for dusting)
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, water, egg whites, and applesauce. Beat with an electric mixer for about 2 minutes until the batter is smooth.
- Pour the batter into a non-stick 9×13 inch cake pan (or two 8-inch round cake pans for a layered version).
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Prepare the Cherry Filling:
- While the cake is cooling, drain the cherry pie filling (or thaw the frozen cherries) to remove excess liquid.
- Assemble the Cake:
- Once the cake has cooled, gently poke small holes in the top with a toothpick or fork.
- Spread the drained cherries over the top of the cake.
- Frost the Cake:
- Gently spread the fat-free whipped topping over the top of the cherry layer.
- Optional Dusting:
- For an added chocolate touch, sift the unsweetened cocoa powder over the top of the whipped topping.
- You can also sprinkle some powdered sugar for a bit of sweetness and decoration.
- Chill and Serve:
- Refrigerate the cake for about 1-2 hours before serving to allow the flavors to meld.
- Slice into 12-16 pieces, depending on the portion size you’d like.
Weight Watchers Points (Per Serving):
- This recipe should be about 4-5 WW points per serving, but it depends on your specific plan and the size of the portions.
