3/4 c. butter buds, liquid
1 c. packed light brown sugar
1/2 c. granulated sugar
3/4 c. egg substitute
1 1/2 c. flour
1/2 c. cocoa
1 1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 c. unsweetened applesauce
3/4 c. coarsely chopped walnuts
1 c. (8 oz.) glaze whole red cherries, cut in halves
1 c. (8 oz.) green glaze pineapple wedges, diced or coarsely chopped
1/4 c. (2 oz.) glaze diced orange peel, chopped

Save a few cherries and pineapple pieces for decorating top.

Glaze:

1 1/2 c. confectioners sugar
3 tbsp. skim milk

Beat butter buds and sugars. Add egg substitute. Mix in combined cocoa, baking soda and salt, alternately, with applesauce, beginning and ending with dry ingredients. Stir in walnuts. Stir in cherries, pineapple and orange peel. Pour batter into sprayed and floured fluted cake pan.

Bake at 350 degrees until done to touch, about 1 hour. Cool 10 minutes. Remove from pan. Cool. Drizzle with Glaze and decorate.