Black Forest Souffle Cake

Makes 16
Prep 15 m
Bake 35 m
Cook 3 m



  1. 1 of 5 Heat oven to 375 degrees F. Coat a 9-inch springform pan with nonstick cooking spray.
  2. 2 of 5 In medium-size bowl, beat egg whites until soft peaks form; set aside. In large bowl, combine egg yolks, oil, 1/4 cup of the cherry-flavored brandy, 1/4 cup water and brownie mix. Beat with same beaters on low speed just until ingredients are moistened. Fold a small amount of the beaten egg whites into brownie mixture to lighten. Fold in remaining whites until no white streaks remain.
  3. 3 of 5 Gently pour into prepared pan. Bake at 375 degrees F for 35 minutes. Cool in pan on wire rack 30 minutes; moist center may sink slightly.
  4. 4 of 5 Meanwhile, drain cherries, placing juice in small saucepan with remaining 2 tablespoons brandy. Add cornstarch; stir until dissolved. Over medium-high heat, bring to boiling. Cook 1 minute to thicken. Remove from heat; stir in cherries.
  5. 5 of 5 Carefully remove side of pan. Sprinkle with confectioners sugar. Serve with warm cherry sauce and ice cream, if desired.
Nutrition Information for Black Forest Souffle Cake
Servings Per Recipe: 16
Per Serving: 54 mg sodium, 1 g fiber, 247 kcal cal., 2 g sat. fat, 54 mg chol., 12 g Fat, total, 33 g carb., 4 g pro.