Ingredients:
3 cups Bisquick Original
baking mix
1 cup sugar
1 1/2 cups egg substitute
1 teaspoon almond extract
1 1/2 cups dried apricots
1 cup candied pineapple
1 cup golden raisins
1 teaspoon ground cinnamon
2 teaspoons vanilla
3 ounces semisweet chocolate,
melted and cooled
1 cup candied cherries
2 (8 ounce) packages pitted
dates
Instructions:
Heat oven to 300 degrees.
Spray 2 (6-cup) bundt pans or ring molds with nonstick cooking spray. Beat
baking mix, sugar and egg substitute in a large bowl on low speed with
an electric mixer. Continue beating on medium speed for 2 minutes or until
smooth.
Pour half of the batter into
a large bowl and beat in almond extract until smooth. Stir in apricots,
pineapple and raisins.
Beat cinnamon, vanilla and
chocolate into remaining half of batter until smooth. Stir in cherries
and dates.
Divide chocolate batter between
pans and spread evenly. Divide remaining batter evenly and gently spoon
over chocolate batter. Bake for 1 hour and 20-30 minutes or until an inserted
toothpick comes out clean. Cool for 5 minutes then invert pans, remove
loaves and continue to cool on a wire rack.
Slice each cake into 16 pieces.
Serves: 16
Nutrition Facts:
Serving: 1
Calories 188 g
Fat 3 g,
Cholesterol 39 mg,
Sodium 161 mg
Carbohydrates 39 g
Courtesy Of: 24hourfitness.com
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