Read reviews (54)
Rate recipe
Semisweet chocolate chips add rich flavor to this moist chocolaty cake that's lower in fat. Slices of it are excellent for dessert or a snack. —Kay McMicken of Charlotte, North Carolina
This recipe is:
Healthy
Nutritional Analysis: One piece equals 266 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 520 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Ultimate Chocolate Cake in Light & Tasty December/January 2002, p29
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 08, 2013 by Myrts78
Sorry to be a spoilsport but this cake was very disappointing. I was looking for an enhanced boxcake recipe that was fit for company, I was extreemly disappointed and embarassed. It was dry and slightly chocolately....made as written. If I realized it was a healthy diet cake I would've gone with butter or oil instead of applesauce and added lots more chocolate. If you are watching your fat and sugar and don't care for a dry cake this is it!!!
Reviewed on Sep. 28, 2011 by Candybrown
Very moist. I took it to work and it was all gone by noon.
Reviewed on Aug. 12, 2011 by LadySullen
Simply the best chocolate cake we've ever had, including expensive cakes from the best bakery in town! I didn't use sugar-free anything, and I did use 4 eggs (instead of 2 plus the egg substitute). I drizzled a chocolate glaze on top and served it with black raspberry/chocolate chunk ice cream. Nirvana!!!
Reviewed on May. 17, 2011 by janeron
BETTER THAN SCRATCH. CHANGES I MADE INSTANT S.F.CHEESECAKE PUDDING FOR CHOC., 4 TBSP BUTTERMILK PDR. FOR SOUR CREAM PLUS SCANT 1 CUP APPLESAUCE.GREAT FLAVOR ...I USED PAM ONLY, NO FLOUR TO GREASE BUNDT PAN
Reviewed on May. 01, 2011 by mylovebug
I want to make this cake, however when the recipe calls for mix well, does this mean with an electric mixer or by hand? Please help.
Reviewed on Apr. 08, 2011 by MaryLouJ
Have made this recipe many times with many different cake flavors, pudding flavors and chips flavors and all are excellent. This time I tried the sugar free devil's food cake mix and used fat free plain yogurt instead of the sour cream. Excellent and so moist. This recipe is basically fool proof!
Reviewed on Apr. 04, 2011 by Supee
I used all real ingredients, made some subtitutions in the recipe and it didn't need any frosting or any thing on it,it was fabulous. If you like choc make this cake.
Reviewed on Mar. 23, 2011 by CWOCN
I made it with chocolate fudge cake mix and egg whites instead of egg substitute - thought I had overbaked it - still moist and sooo chocolate. Great served with a caramel sauce and scattered with a few pecans.
Reviewed on Mar. 21, 2011 by a642483
This was very delicious! It has a nice, firm texture that made it convenient to take slices into work for my lunches. Thank you for sharing!
Reviewed on May. 31, 2010 by jrstitch
I'm a lazy baker. Aside from the tastiness, the best part is that most of the ingredients come in premeasured containers
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013