This is my adaptation of a recipe I saw a few years ago in a diabetic magazine.
1 box sugar-free yellow or white cake mix
3/4 cup egg substitute (or 3 eggs, if you prefer)
1 cup water
1/3 cup canola or coconut oil
1 tbsp cornstarch
1/4 cup Splenda granulated
1 pkg (16-oz) frozen unsweetened dark cherries, thawed - reserve juice
1/2 tsp almond extract
Preheat oven to 350 degrees.
Set out 2 (8-inch) cake pans.
In a large bowl combine the cake mix, egg substitute, water, and oil; mix according to cake mix package directions.
Spray the cake pans with nonstick cooking spray and divide the batter evenly between the two. Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.
While the cakes bake, combine the cornstarch and Splenda together in a large saucepan. When well combined, add the cherries and their juice; bring to a boil over medium-high heat. Boil 1 minute, stirring occasionally.
Remove cherries from the heat and stir in the almond extract.
Spoon the warm cherry mixture over one of the warm cakes still in the pan. (Use other cake for another dessert or double the cherry topping ingredients and use both cakes for a large group.)
Using a large spoon, scoop the cake/cherry mixture into 8 bowls or ramekins. Decorate each with a sprig of fresh mint, if desired.