Easy and Light Black Forest Cake

Ingredients:

• 1 pkg. devils food cake mix
• 1 can cherry pie filling
• 1 tsp. almond extract
• 2 egg substitutes
• 1/3 c. skim milk
• 1 c. Splenda
• 1/2 c. olive oil
• 6 oz. chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Combine cake mix, pie filling, extract and egg substitutes. Mix by hand and put into a 9 x 13 inch greased and floured pan. Bake at 350 degrees for 25-35 minutes.
3. For Icing: Beat milk, Splenda and oil. Boil 1 1/2 minutes. Remove from heat and add chips. Beat until chips melt.
4. Pour over hot cake.
5. Cake will be moist.

Low-cholesterol, Low-sodium Crumb Cake

Ingredients:

• 2 c. flour
• 1 1/2 c. Splenda
• 1/4 c. olive or canola oil
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 c. sour skim milk
• 1 tsp. baking soda

Directions:

1. Preheat oven to 350 degrees F.
2. Mix flour, Splenda, olive oil, cinnamon and nutmeg together.
3. Remove 1/2 cup and reserve.
4. Add skim milk and soda Blend and pour into greased cake pan.
5. Sprinkle reserved mixture over top.
6. Bake 35 to 40 minutes at 350 degrees.

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