16 oz Sour cherries; pitted
8 oz No-sugar chocolate cake mix;
2 tb SUGAR REPLACEMENT;
Drain cherries very well. Combine cake mix, cherries and sugar replacement in mixing bowl. Stir to blend thoroughtly. Spread batter in well-greased 9-inch pan. Bake at 375 degrees for 20-25 minutes. Cut into 1 X 1 1/2 bars. Food Exhancge per serving: 1/4 STARCH/BREAD EXCHANGE Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master