Black Forest Cake

By aerin8

Ingredients

• Ingredients
• 2 cups cherry juice blend
• 1-3/4 cups sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 eggs
• 2 tablespoons cider vinegar
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/3 cup HERSHEY®’S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 cups cold fat-free milk
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
• 1 can (20 ounces) reduced-sugar cherry pie filling
• 1-1/2 cups frozen fat-free whipped topping, thawed

Preparation

Step 1

Directions
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.

Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.