Black Forest Bundt Cake

Black Forest Bundt Cake Ingredients:

16 servings

1 cup lite cherry pie filling

1/4 teaspoon pure almond extract
1 1/3 cups granulated sugar
1/4 cup vegetable oil

4 ounces sweet baking chocolate, melted
4 large egg whites

3 1/4 cups all−purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt

1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk

2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar

Black Forest Bundt Cake Instructions:

Heat oven to 350 degrees F. Coat 12−cup (10−inch) Bundt pan with cooking spray. Combine pie filling and almond extract; stir well; set aside.

In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.

Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside.

Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.

Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.