Guilt-Free Black Forest Cake (Motts)

• 3 c All-purpose flour
• 2 1/2 c Sugar
• 1/3 c Unsweetened cocoa powder
• 2 ts Baking soda
• 2 c Cold water
• 3/4 c Unsweetened Apple Sauce
• 2 Eggs
• 2 tb Apple cider vinegar
• 1 tb Vanilla extract
• 1 pk Sugar-free instant chocolate pudding; (1.4 oz.)
• 2 c Skim milk
• 20 oz Canned light cherry pie filling
• Frozen light nondairy whipped topping; thawed, optional

Instructions

1. 1

   Preheat oven to 350F.

2. 2

   Spray 13 x 9 inch pan with nonstick cooking spray.

3. 3

   In medium bowl, combine flour, sugar, cocoa, baking soda and salt.

4. 4

   In large bowl, combine water, apple sauce, eggs, vinegar and vanilla.

5. 5

   Add flour mixture to apple sauce mixture; stir until well blended.

6. 6

   Pour batter into prepared pan.

7. 7

   Bake 45 minutes or until toothpick inserted in center comes out clean.

8. 8

   Cool completely on wire rack.

9. 9

   Prepare pudding mix according to package directions using 2 cups skim milk.

10. 10

    Spread top of cake with pudding; refrigerate until set.

11. 11

    Top evenly with dollops of pie filling; spread over pudding.

12. 12

    Cut into 10 pieces.

13. 13

    Serve with whipped topping, if desired.

14. 14

    Refrigerate leftovers.

15. 15

    Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 450 calories, 2.0 grams of fat, 470 mg of sodium, 45 mg of cholesterol, 4% calories from fat)