1 cup lite cherry pie filling
1/4 teaspoon pure almond extract
1 1/3 cups granulated sugar
1/4 cup vegetable oil
4 ounces sweet baking chocolate, melted
4 large egg whites
3 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk
2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar
Procedures : Heat oven to 350 degrees F. Coat 12-cup (10-inch) Bundt pan with cooking spray.
Combine pie filling and almond extract; stir well; set aside.
In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.
Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside.
Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.
Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar