Made with low-fat ingredients, this fabulous fall twist on the classic Black Forest cake uses cranberries instead of cherries for a touch of sweet-tart flavor.

Serves 6–8

Instructions:

1. Preheat oven to 350°F.
2. In an electric mixer fitted with a paddle attachment, combine flour, sugar, cocoa, baking soda, and salt until blended. Add in applesauce, nonfat yogurt, vanilla, and egg whites mix until smooth.
   
3. Grease two round cake pans with nonstick spray, and fill halfway with batter. Bake for 30 minutes or until cake is cooked. Poke cake centers with a toothpick, if the toothpick comes out clean, cakes are cooked. Let cool for 30 minutes.
   
4. While cake is baking, combine cranberry glaze ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring frequently, and cook for 7–8 minutes or until sauce thickens. Cool glaze to room temperature before refrigerating. Keep refrigerated until ready to assemble the cake.
   
5. Place cake on a stand, and top first layer with cranberry glaze and whipped topping (repeat this step if making multiple layers).
   
6. Place last layer on top, and decorate with whipped topping and fresh cranberries.
   

Tips: Double this recipe for double the layers. Or bake batter in a muffin tin for individual cakes.