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WW: Christmas Cake
Submitted by: Carol Williams
1 package Betty Crocker Super Moist Cake Mix -- white
3 egg whites
1 1/4 cups cold water
1 1/2 tablespoons canola oil
FILLING
1 can light cherry pie filling
TOPPING
1 package sugar free-fat free instant pudding -- white chocolate
1 cup 1% milk
2 tablespoons powdered sugar
1 cup Cool Whip Light
Preheat oven to 350°
Prepare cake as directed on package
Lightly spray only the BOTTOM of a 9 x 13 inch cake pan. Spread cake mix into
the pan.
Bake for 28-33 minutes, test with a toothpick for doneness.
Cool on a wire rack.
When cake is cool, spread the can of pie filling evenly over top.
In a medium bowl, beat the pudding mix and the powdered sugar with the 1% milk.
Beat until slightly thickened.
Fold in the Cool Whip, then spread carefully over the pie filling.
Chill until ready to serve.
Cut in to 16 squares.
Each serving is 4 WW Points
This turns into a "Black Forest" version if you use the chocolate cake mix and
chocolate pudding mix.
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