Chocolate Cherry Cake Recipe – Healthier Version

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by Nindo Mom on January 24, 2011


  • 1 cup self-rising flour
  • 1 cup granulated sugar
  • 1/2 cup dry cocoa
  • 1/2 tsp baking soda
  • 1 stick butter, softened
  • 2 egg whites – I used Eggland’s best because they have increased nutrition
  • 1 whole egg – again, Eggland’s best
  • 1 T Kirschwasser Cherry Flavor Brandy
  • 1/2 cup skim milk

Directions to make Chocolate Cherry Cake

  • Preheat oven to 350 degrees.
  • Combine dry ingredients well; set aside.
  • In a large bowl, use a mixer on medium speed to combine butter, egg whites, egg, brandy, and milk. Mix for 1 minute.
  • Switch speed to high and mix for 1 more minute.
  • Pour into a greased and floured 6-cup flute (Bundt-style) cake pan.
  • Bake for 40 minutes or until a toothpick inserted into cake comes out clean.

    A Tasty Option:

    Before putting cake in the oven, take 2 cups of frozen cherries (or blackberries, raspberries, or blueberries) and poke them into the cake. Bake an extra ten minutes, for a total of 50 minutes. Delicious!

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