I will tell you a secret. Shhh….don’t tell. Lean in really close now………want to know? Here it is…..the secret to getting anything from Mr. Amanda is by giving him something chocolate 
There you go! Now you know!
So, I’m sure your first question for me is, “Well, what did you want?”. Here’s another secret…..Mr. Amanda has caught on to my little “trick”, so now I just “butter him up” for later Let’s see….I want hardwood floors, new paint for the entire house, totally renovate the bathroom…the list is endless So, I butter him up and then remind him at how great I am to him..he he!
If you are trying to do the same thing, THIS is perfect! I’m salivating just thinking about eating this yummy dessert again later tonight. Seriously, DELICIOUS!
Several years ago, when my mom and I started this weight loss journey, we started baking cakes using this method—substituting egg whites for the eggs, and using Diet soda in place of oil (any soda you like, kids….). At first, we merely played with the types of Diet soda with types of cake…..white cake with Diet orange soda (YUM!)…chocolate cake with Diet Coke…(YUM!). But, about a year ago, my mom started making a “Jello Cake”. O….M….G. Some of the most flavorful and moist cake you will ever eat. It is absolutely delicious. The original recipe (from Mom) uses a white cake with Strawberry Jello, but like I said earlier….if I wanted to butter Mr. Amanda up, I needed CHOCOLATE! Soo…..this recipe was born. And….HOLY COW!!! No more dry cake. THIS. IS. FANTASTIC! I have no other words. You must try this!
Black Cherry-Chocolate Cake
Ingredients
1 box Betty Crocker Chocolate Cake Mix–Butter Recipe
3 egg whites
12 oz Sprite Zero
1 tsp “I Can’t Believe It’s Not Butter” Spray Butter
1 pkg (4 serving pkg) Sugar Free Fat Free Instant Black Cherry Jello
2 cups Cool Whip Free
SF FF Instant Cherry (or Black Cherry) Jello mix (you will not use the entire dry mix)
Directions
Spray the bottom and sides of a metal cake pan (9 x 13) with nonstick cooking spray, and preheat your oven according to the cake box directions (I believe it says 325 for shiny or nonstick).
In a large mixing bowl, combine the cake mix, egg whites, Sprite Zero, and spray butter (DO NOT ADD ANY OIL!!!). Mix according to the package directions (I believe it’s 30 seconds on LOW and 2 minutes on MEDIUM). Once mixed, pour into the prepared cake pan.
Bake according to the package directions. I like to set my timer about 5 minutes BEFORE the package says it’s done, and start checking it then. I say this only because when you’re not using egg yolks or oil, sometimes it just doesn’t bake the same. So, just check it….when a toothpick inserted into the center of the cake comes out clean, the cake it DONE! YAY!!! Remove it from the oven.
Allow the cake the cool for at least 15 minutes.
After it’s cooled….Using a fork, poke holes in the cake…ALL OVER!
Mix up the small package of black cherry jello with 1 cup BOILING water. Stir to dissolve the jello. Then, add 1/2 cup ice cubes and mix until the ice cubes are dissolved.
Place the jello in the refrigerator for about 5 minutes…not to get the jello completely gelled, but to merely thicken it up just a bit. But, if you don’t have time for that, it’s not a big deal…it doesn’t change the taste, it just makes it a little easier to evenly distribute the jello when it’s a little thicker.
Once it’s been in the refrigerator 5 minutes or so, remove from the refrigerator and pour the jello mixture over the cooled cake. The jello should be absorbed almost instantly.
Then, for the topping…..put 2 cups Cool Whip Free in a bowl. Then, a little at a time, add some dry cherry or black cherry jello mix. I say a little at a time because it can very quickly become TOO MUCH. So, add a little, mix well…taste, and add more as necessary. This last time I made this, I used approximately 1/4 of a packet of jello. Once you are happy with your topping flavor, spread on top of the cake.
Cover the cake and refrigerate until ready to serve! Generally I would say this needs to stay in the refrigerator for approximately 4-6 hours before serving to allow the cake to get cold and the flavor to fully develop! DELISH!
Nutritional Information
Servings: 12 / 15 /16
Per Serving: 1 piece
Calories: 177 / 142 / 133
Fat: 3.5 g / 2.8 g / 2.6 g
Fiber: 1 g / 0.8 g / 0.8 g
WW Pt: 4 / 3 / 3
The only problem I have with this is the low fat….where’s the fun in that
Looks great! (And thanks for the tip about how you wives work. Now I know what to look for when Alexis starts buying me stuff for the kitchen! )
I wanted to thank you for this great blog!! I definitely enjoying every little bit of it I have you bookmarked to check out new stuff you post.