SUGAR FREE CHOCOLATE POUND CAKE

Sugar Free Chocolate Pound Cake image

Provided by Rose Mary Mogan

Time 55m

Number Of Ingredients 7

1 box sugar free pillsbury devil's food chocolate cake mix
1 1/4 c half & half or evaporated milk
1/2 c canola or vegetable oil
3 large eggs, room temperature
1 1/2 tsp coffee flavoring or extract
2 tsp instant coffee granules crushed finely
1 can(s) cherry pie filling (use the less sugar variety if desired)

Steps:

1. Preheat oven to 325 degrees F. This is the Mariann Cake pan that I used, it is a 10 cup capacity pan large enough to hold a 2 layer cake mix. I purchased it on line from Amazon. If you do not have a cake pan with the recessed bottom, you can bake it in 2 pans and add the filling between the layers if desired or split the cake in half & add the filling. May need 2 cans if you want to add it on top as well.
2. Add cake mix to a large bowl, then add eggs, oil, coffee flavor, coffee granules & half and half. Beat about 3 minutes until smooth. Pour into prepared cake pan. PLEASE NOTE ADDING THE COFFEE FLAVOR, HALF & HALF AND COFFEE GRANULES GIVE THE CAKE A BIT OF A HOME MADE FLAVOR.
3. Prepare pan by spraying liberally with nonstick cooking spray or Bakers Joy. Add the cake mix and bake according to package directions. I needed 45 minutes.
4. Remove from oven allow to sit for 10 minutes and then invert onto a baking rack or cake platter and allow to cool completely, then add cherry pie filling to the recessed area. Chill until you are ready to serve. In lieu of cherry pie filling can dust lightly with powdered sugar, and top with whipped cream and fresh fruit if desired.