Hungry Girl inspired Black Forest Cake

Twenty years ago today my wife and I were married. Our wedding cake was a Black Forest Cake bought at a Kroger. We decided with the help of Hungry Girl  http://www.hungry-girl.com/home   to recreate that cake but make it lower in fat and calories than the original. Here is what we did. Thanks to my wife for the write up on the recipe and the nutritional breakdown!

Reduced Calorie Black Forest Cake

2 ounces (or 1/2 of a 4 ounce box) of sugar free fat free instant chocolate pudding
1 - 8 ounce tub of fat free Cool Whip
1/2 (or 1 3/4 cups) of a devil's food cake mix
1/2 of a 15-16 ounce can of reduced sugar cherry pie filling
1 medium banana, very ripe and well mashed
1 cup (liquid cup measure) of club soda
2 T of semisweet mini chocolate chips
1/2 t baking powder
Nonstick spray
1 - 9" nonstick round pan
1 - 9" parchment paper circle to fit bottom of pan (optional but helps)
Large plate or cake plate
Wire rack for cooling

Preheat oven to 350 degrees. Place the parchment paper circle into the pan, then apply nonstick cooking spray to the paper.

In a bowl, place the cool whip. Gently fold the dry pudding mix into the cool whip till blended.  Set aside into the refrigerator.

In a large bowl, stir together the cake mix and baking powder.  Add the club soda and mashed banana.  Whisk until blended.

Pour the cake batter into the prepared cake pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center is mostly clean.  Cool in the pan just long enough to be able to handle, then carefully remove the cake and place onto a wire rack to cool completely.

To assemble: Carefully split the cooled cake into 2 layers.  Place the top layer upside down onto a cake plate.  Put 1/2 of the cool whip mixture onto the layer and spread evenly.  Sprinkle 1T of the chocolate chips throughout the layer.  Place the second cake layer on top.

With 2 tablespoons (silverware spoons) form spoon sized portions of the cool whip mixture.  Arrange these around the cake in a circle. Take the cherry pie filling and spread on top of the cake.  Take the remaining 1T of chocolate chips and sprinkle them around the edge with the cool whip mixture.

Chill in the refrigerator until ready to serve or place in the freezer for 15-20 minutes prior to placing in the refrigerator.

Yield:  6 servings:  278 calories,           
          4 grams fat
              OR
         8 servings:  208 calories
         3 grams fat

This is the link to the original recipe from Hungry Girl that we used.
 http://www.hungry-girl.com/weighin/printable-recipe/754