Black Forest Cake

BLACK FOREST CAKE

2 cups cherry juice blend
1-3/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
2 Tbsp. cider vinegar
3 tsp. vanilla extract
3 cups all-purpose flour
1/3 cup cocoa
2 tsp. baking soda
1 tsp. salt
1-1/2 cups cold milk
1 pkg. (1.4 z.) instant chocolate pudding mix
1 can (20 oz.) cherry pie filling
1-1/2 cups frozen whipped topping, thawed

In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping. Makes 24 servings.