Black Forest Bundt Cake

Course : Cakes
Serves: 16
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1 cup lite cherry pie filling
1/4 teaspoon almond extract
1 1/3 cups sugar
1/4 cup vegetable oil
4 ounces sweet baking chocolate -- melt
4 large egg whites
3 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa
1 2/3 cups nonfat buttermilk
2 teaspoons vanilla extract
1 spray vegetable cooking spray
1/2 teaspoon powdered sugar

Preparation / Directions:

Combine pie filling and almond extract; stir well, and set aside. Combine 1-1/3 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add melted chocolate; beat well. Add egg whites; beat well. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into 12-cup Bundt pan coated with cooking spray. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Sprinkle with powdered sugar.


Nutritional Information:

210 Calories (kcal); 4g Total Fat; (17% calories from fat); 5g Protein; 38g Carbohydrate; 1mg Cholesterol; 174mg Sodium

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