Black Cherry Layer Cake
2 baked (9 inch) round white cake layers, cooled
2 cups boiling water
2 pkgs (0.3 oz each) black cherry flavor sugar-free gelatin
1 tub (8 oz) frozen sugar free whipped topping, thawed
1. Place cakes top side up into 2 clean 9 inch round pans; pierce with a large fork
at 1/2 inch intervals.
2. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved.
Pour over cakes. Refrigerate 3 hours.
3. Dip the bottom of cake pans in warm water for 10 seconds then unmold them.
Fill and frost cake layers with the thawed whipped topping. Refrigerate 1 hour.
Cut into 16 equal size slices.
YIELD: 16 servings
SERVING SIZE: 1 slice per serving.
Weight Watchers PointsPlus = 5 Per serving.
Calories 180, Carbs 30 g, Fat 5 g, Fiber 0 g, Protein 2 g.
WW Plus+ = 5