Black Forest Cake

By punk

from taste of home

Ingredients

• 2 cups cherry juice blend
• 1 3/4 cups sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 eggs
• 2 tbsp. cider vinegar
• 3 tsp. vanilla extract
• 3 cups flour
• 1/3 cup baking cocoa
• 2 tsp. baking soda
• 1 tsp. salt
• 1 1/2 cups cold fat free milk
• 1 1.4 oz. package sugar free instant chocolate pudding mix
• 1 20 oz. can reduced sugar cherry pie filling
• 1 1/2 cups frozen fat free whipped topping, thawed

Preparation

Step 1

1. In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.
2. Pour into a 13x9 baking pan coated with cooking spray. Bake at 350 for 35-40 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
3. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost the top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.