Thursday, February 9, 2012

Chocolate Swirl Cake {Lighter Option}


From my "365 Reasons to Eat Chocolate" Calendar...

YOU WILL ONLY PASS THIS WAY ONCE. SO GRAB THE CHOCOLATE BEFORE THE NEXT GUY DOES.


This is a wonderfully fabulous dessert and no one will be able to tell it's 'light'. 

(And that's one reason why it's in my cookbook!)

It is delicious enough I have served it to company. So many others are careful about what they eat too, and it's great to have recipes like this in our files to serve to those who want lower sugar desserts.  


This does use a cake mix and a can of cherry pie filling...reduced sugar.

And anything you can add cream cheese to is a winner in my book.

(Literally!=)

Would be a great dessert to serve your family for Valentine's Day, and they will think you're treating them royally.

I haven't tried it, but I'm guessing this would make an awesome dessert using a red velvet cake mix too!


CHOCOLATE SWIRL CAKE

1 - 18 ozs. box chocolate cake mix
(50% reduced sugar if you can find it)
1 - 20 ozs. can reduced-sugar cherry pie filling
5 egg whites
1 tsp. vanilla extract
1 - 8 ozs. pkg. 1/3 reduced-fat cream cheese, softened
1/3 c. sugar substitute (Xylitol or Splenda)
1/2 tsp. vanilla extract
2 egg whites

Preheat oven to 350. Spray 9" X 13" X 2" baking dish with cooking spray.  In large bowl, combine cake mix, pie filling, 5 egg whites and vanilla; beat just until moistened.  Spread in prepared pan; set aside.

TOPPING:

In small bowl, beat cream cheese, sugar substitute and vanilla until smooth.  Add remaining 2 egg whites; beat on low speed just until combined.  Spread over batter; cut through batter with knife to swirl. Bake 35 - 40 minutes or until toothpick inserted in center comes out clean and topping is set.  But be careful not to overbake. Cool on wire rack. Store in the refrigerator.