Cherry Topped Almond Fudge Cake

• 1 34 cups all-purpose flour
• 1 12 cups sugar
• 34 cup baking cocoa
• 1 12 teaspoons baking powder
• 1 12 teaspoons baking soda
• 12 teaspoon salt
• 4 egg whites
• 1 cup nonfat milk
• 12 cup unsweetened applesauce
• 1 teaspoon almond extract
• 34 cup boiling water
• 14 cup miniature semisweet chocolate chips
• 1 (18 ounce) can cherry pie filling, for topping
• Cool Whip (optional)
• ice cream (optional)

1. prehaet oven 325 F.
2. In a mixing bowl, combine the first six ingredients.
3. Add the egg whites, milk, applesauce, extract and water; beat until well blended (batter will be thin).
4. Pour into a sprayed 9-in.
5. springform pan.
6. Sprinkle with chips.
7. Then place pan on a baking sheet.
8. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
9. Cool 30 minutes.
10. Then carefully run a knife around edge of pan to loosen; remove sides of pan.
11. Cool completely.
12. Once cake is cooled spread cherry pie filling on top.
13. serve with cool whip or ice cream.

flour, sugar, baking cocoa, baking powder, baking soda, salt, egg whites, nonfat milk, unsweetened applesauce, almond, boiling water, chocolate chips, cherry pie filling, cream

Taken from www.food.com/recipe/cherry-topped-almond-fudge-cake-194828 (may not work)