Ingredients
2 cups cherry juice blend1-3/4 cups sugar1/2 cup unsweetened applesauce1/4 cup canola oil2 eggs2 tablespoons cider vinegar3 teaspoons vanilla extract3 cups all-purpose flour1/3 cup baking cocoa2 teaspoons baking soda1 teaspoon salt1-1/2 cups cold fat-free milk1 package (1.4 ounces) sugar-free instant chocolate pudding mix1 can (20 ounces) reduced-sugar cherry pie filling1-1/2 cups frozen fat-free whipped topping, thawed
Preparation
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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
