Chocolate Cherry Delight Cake

• 1 c. sugar
• 1 c. all-purpose flour
• 1/3 c. Hershey's cocoa
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• dash of salt
• 1/2 c. skim milk
• 1/4 c. frozen egg substitute, thawed
• 1/4 c. vegetable oil
• 1 tsp. vanilla extract
• 1/2 c. boiling water
• Whipped Topping
• 1 (20 oz.) can lower calorie cherry pie filling, chilled

1. Heat oven to 350u0b0.
2. Line bottom of two 9-inch round pans with waxed paper.
3. In a large mixer bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt. Add milk, egg substitute, oil and vanilla. beat on medium speed 2 minutes.
4. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans.
5. Bake 18 to 22 minutes or until wooden toothpick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans to wire racks.
7. Carefully remove waxed paper. Cool completely.

sugar, flour, cocoa, baking soda, baking powder, salt, milk, frozen egg substitute, vegetable oil, vanilla extract, boiling water, topping, lower calorie cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931176 (may not work)