Chocolate Cherry Delight Cake

Got this from here after seeing a picture of it. Hello yummy.

1 cup sugar
1 cup all-purpose flour
1/3 cup HERSHEY'®S Cocoa
3/4 teaspoon baking soda
3/4 teaspoon baking powder
Dash salt
1/2 cup nonfat milk
1/4 cup frozen egg substitute, thawed
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Whipped Topping (recipe follows)
1 can (20 ounces) lower calorie cherry pie filling, chilled


1. Heat oven to 350°F. Line bottom of two 9-inch round pans with wax paper.

2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans.

3. Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely.

4. To assemble dessert, place one cake layer on serving plate. Spread with half of Whipped Topping; top with half of pie filling. Top with second cake layer. Spread with remaining topping and pie filling. Refrigerate at least one hour.

Whipped Topping Blend 1/2 cup cold nonfat milk, 1/2 teaspoon vanilla extract and 1 envelope (1.3 ounces) dry whipped topping mix in small, deep narrow-bottom bowl. Whip at high speed with mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy.

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