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Low Fat Black Forest Easter Egg Cake

Low Fat Easter Egg Torte Cake:
5 egg whites or dry egg whites
1-2/3 c. cake flour
1 c. sugar
1/2 c. unsweetened cocoa
1-1/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. skim milk
1/2 c. canola oil
1/3 c. nonfat vanilla yogurt
2-1/4 tsp. vanilla

Preheat oven to 350 degrees F. Spray two 8” egg shaped pans with vegetable cooking spray. Line bottom with wax paper; spray paper and sides of pan with cooking spray. In a large mixing bowl, beat with electric mixer the egg whites until stiff peaks form. Set aside. In another large mixing bowl, stir together with electric mixer the flour, sugar, cocoa, baking powder, baking soda and salt. Add milk, oil, yogurt and vanilla into the flour mixture; beat until all ingredients are blended. Gradually fold egg whites into the batter. Divide batter evenly into pans. Bake 40 minutes in a 350 degree preheated oven or until cake tester inserted in center comes out clean. Cool on wire racks for 5 minutes before removing from pans. Frost when cakes are completely cool.

Filling and Frosting:

2 pouches dry whipped-topping mix
2 tbs. unsweetened cocoa
3/4 c. skim milk
1 tsp. vanilla
1 can (20 oz.) light cherry pie filling
4 tsp. Amaretto

In a large mixing bowl, with electric mixer at high speed, beat together the whipped-topping mix, cocoa, milk and vanilla until mixture thickens and is at a frosting consistency. (If it doesn’t thicken, add another pouch of whipped topping mix) In another bowl, cut up the cherries into smaller pieces and remove some of the liquid off of the cherries. Stir together the pie filling and Amaretto.

Using a long serrated knife cut each cake layer horizontally in half. Place the bottom of one cake layer on serving plate and top with 1/2 of the cherry mixture. Top with other 1/2 of cake layer. Top that layer with 3/4 c. of the chocolate whipped topping. Add another layer of cake, cherries, last layer of cake and then frost the entire cake with the remaining frosting. Decorate as desired.

Serves about 12 to 14, needs to be refrigerated.

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