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Fudgy Chocolate Dessert

With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate lover’s dream. “It’s my most requested recipe,” Bonnie Bowen confirms from Adrian, Michigan.

20 ServingsPrep: 25 min. Bake: 20 min. + chilling

Ingredients

1 package chocolate cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
3 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
1 package (8 ounces) fat-free cream cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup fat-free hot fudge ice cream topping
1/4 cup fat-free caramel ice cream topping
1/4 cup sliced almonds, toasted

Directions

In a large bowl, combine cake mix and pumpkin (mixture will be
thick). Spread evenly into a 13-in. x 9-in. baking dish coated with
cooking spray.
Bake at 375° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set.
In a small bowl, beat cream cheese until smooth. Add pudding; beat
until well blended. Spread over cake. Cover and refrigerate for at
least 2 hours.
Just before serving, spread whipped topping over dessert. Drizzle

2 of 2

Fudgy Chocolate Dessert (continued)

Directions (continued)

with fudge and caramel toppings; sprinkle with almonds. Refrigerate
leftovers. Yield: 20 servings.

Nutrition Facts: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.