Light Black Forest Dessert

• 2 cups cherry juice blend
• 1-3/4 cups sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 eggs
• 2 tablespoons cider vinegar
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/3 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 cups cold fat-free milk
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
• 1 can (20 ounces) reduced-sugar cherry pie filling
• 1-1/2 cups frozen fat-free whipped topping, thawed

1. In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended.
2. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.
3. Pour into a
4. coated with cooking spray. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
5. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.

cherry juice blend, sugar, unsweetened applesauce, canola oil, eggs, cider vinegar, vanilla, allpurpose, baking cocoa, baking soda, salt, cold fat, sugar

Taken from www.tasteofhome.com/recipes/light-black-forest-dessert/ (may not work)