3 cups Bisquick Original baking mix
1 cup sugar
1 1/2 cups egg substitute
1 teaspoon almond extract
1 1/2 cups dried apricots
1 cup candied pineapple
1 cup golden raisins
1 teaspoon ground cinnamon
2 teaspoons vanilla
3 ounces semisweet chocolate, melted and cooled
1 cup candied cherries
2 (8 ounce) packages pitted dates

Heat oven to 300 degrees. Spray 2 (6-cup) bundt pans or ring molds with nonstick cooking spray. Beat baking mix, sugar and egg substitute in a large bowl on low speed with an electric mixer. Continue beating on medium speed for 2 minutes or until smooth. Pour half of the batter into a large bowl and beat in almond extract until smooth. Stir in apricots, pineapple and raisins.

Beat cinnamon, vanilla and chocolate into remaining half of batter until smooth. Stir in cherries and dates. Divide chocolate batter between pans and spread evenly. Divide remaining batter evenly and gently spoon over chocolate batter. Bake for 1 hour and 20-30 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes then invert pans, remove loaves and continue to cool on a wire rack. Slice each cake into 16 pieces.

Makes 32 Servings
Serving Size: 1 slice