Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Pie Filling | not in our table | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 21 Ounce can cherry pie filling
- 1 Box Devil's Food chocolate cake mix
- 3 eggs
- ½ Cup water
- ¼ Cup oil
- 2 Teaspoons almond extract
Directions
Generously butter a 12-Cup microwavable fluted tube pan then sprinkle with 2 tablespoons sugar to coat.
Evenly spoon half the cherries into the bottom of pan.
In a large bowl, place remaining pie filling, cake mix, eggs, water, oil and almond extract
Beat at low speed until moist.
Beat on medium for 3 minutes then pour into tube pan and microwave uncovered at 50% power for 12 minutes rotating 1/4 turn every 3 minutes.
Microwave at 100% power for 8 minutes.
Remove from oven then cover tightly with foil and let stand 10 minutes on heat-proof surface.
Invert cake onto serving plate and allow to stand 1 minute before lifting off tube pan.
Cool completely.
Category:Cathy's Recipes
Category:Microwave Recipes
Category:Cake Recipes