Chocolate Covered Cherry Shake Sugar Free Food
CHOCOLATE COVERED CHERRY SHAKE (SUGAR-FREE)
Make and share this Chocolate Covered Cherry Shake (Sugar-Free) recipe from Food.com.
Provided by Engrossed
Categories Shakes
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Place cherries, milk, vanilla and Splenda into a blender and puree.
- Add ice cream and club soda to the puree and blend on low until desired consistency is reached.
- Drizzle chocolate syrup around the inside of one large or two medium glasses.
- Pour shake into glass.
- Drizzle more chocolate syrup over the top of the shake.
- Top with Cool Whip Lite or whipped cream.
Nutrition Facts : Calories 321.7, Fat 1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 137.8, Carbohydrate 69.1, Fiber 5.4, Sugar 53.4, Protein 10.3
CHOCOLATE COVERED CHERRY CAKE
This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,
Provided by NC Griller
Categories < 60 Mins
Time 45m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare a 13x9-inch baking pan by lightly spraying.
- Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
- Increase mixer speed to medium and beat 2 minutes more.
- Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
- Place in oven.
- Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
- Cool on wire rack
- For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
- Boil, while stirring, for 1 minute.
- Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
- Cool the cake for 20 minutes more before cutting it into squares and serving.
Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 21.6, Sodium 223, Carbohydrate 34.4, Fiber 1.1, Sugar 24.8, Protein 2.6
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