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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Black Forest Cake

Makes: 8 servings
Prep 30 mins Bake 350°F 25 mins Cool 10 mins
Black Forest Cake
  •  Nonstick cooking spray
  • 1 1/4  cups  all-purpose flour
  • 2/3  cup  sugar
  • 1/4  cup  unsweetened cocoa powder
  • 1/2  teaspoon  baking soda
  • 1  cup  water
  • 1/3  cup  cooking oil
  • 1  tablespoon  white vinegar
  • 1  teaspoon  vanilla
  • 2  egg whites
  • 1 1/2  cups  reduced-fat frozen whipped dessert topping, thawed
  • 1  cup  reduced-calorie cherry pie filling

1. Spray a 9x1-1/2-inch round baking pan with nonstick spray; set pan aside.

2. In a medium mixing bowl combine flour, sugar, cocoa powder, and baking soda. Add water, cooking oil, vinegar, and vanilla. Stir until thoroughly combined.

3. In a medium mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into batter. Pour batter into the prepared baking pan.

4. Bake in a 350 degree F oven about 25 minutes or until wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool thoroughly on wire rack. Spread whipped desert topping over top and sides of cooled cake. Top with pie filling. Makes 8 servings.

Nutrition Facts (Black Forest Cake)
  • Servings Per Recipe 8,
  • cal. (kcal) 222,
  • Fat, total (g) 12,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 28,
  • fiber (g) 0,
  • pro. (g) 3,
  • sodium (mg) 75,
  • Percent Daily Values are based on a 2,000 calorie diet

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