Low Fat Cherry Chocolate Cake, Vegan

Ingredients

• 1 & 1/4 Cup Dole's Frozen Sweet Black Cherries, Unthawed
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Z-Sweet or White Sugar
• 1 Cup Whole Wheat Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/4 Cup Cocoa Powder
• 2 Tablespoon Ground Flaxseed
• 1 Cup Water, Room Temperature
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Cherry Flavoring
• 1/4 Teaspoon Almond Flavor

• 1 Cup Confectioner's Sugar
• 2 Tablespoons Cocoa Powder
• Sprinkle of Salt
• 1/4 Cup Dole's Frozen Sweet Black Cherries (reserved from cake)
• 1 Tablespoon Vegan Margarine, Melted
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Cherry Flavoring
• 1/4 Teaspoon Almond Flavoring

Directions

Preheat oven to 350 degrees.

Spray a 9X9 inch square cake pan with oil.

In a food processor pulse cherries until they are coarsely chopped. About 5 or 6 pulses. Reserve 1/4 cup for the icing and set aside.

In a medium sized mixing bowl mix together brown sugar, z-sweet or sugar, whole wheat flour, baking powder, salt, cocoa powder and ground flax, making sure to break up any brown sugar lumps. Then add the cup of cherries into the dry ingredients and stir them around to coat with flour.

In a smaller separate mixing bowl mix together water and flavorings and join it with the dry ingredients and mix together well with a spoon, but don't over mix, it will make the cake tough. Then pour the batter evenly into the cake pan and bake 25 minutes or until cake springs back when you touch it. Let cool for 20 to 30 minutes before putting the icing on.

For the icing sift the confectioner's sugar, cocoa powder and salt together into a medium sized mixing bowl and add the rest of the icing ingredients and stir together.

Spread onto cake evenly. Slice into 9 slices.