Nutrition Facts

  • One serving:
  • 1 piece (calculated without chocolate curls)
  • Calories:
  • 197
  • Fat:
  • 5 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 409 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g
  • Diabetic Exch:
  • 2 starch, 1/2 fat.

Yummy Chocolate Cake

"My husband and I are trying to eat lighter but still crave sweets. This moist, chocolate cake really helps with that. With the rich frosting, it makes a decadent treat!" --LaDonna Reed of Ponca City, Oklahoma

SERVINGS

16

CATEGORY

Lower Fat

METHOD

Baked

PREP

20 min.

COOK

15 min.

TOTAL

35 min.

INGREDIENTS

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 package (2.1 ounces) sugar-free instant chocolate pudding mix
  • 1-3/4 cups water
  • 3 egg whites
  • FROSTING:
  • 1-1/4 cups cold fat-free milk
  • 1/4 teaspoon almond extract
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed
  • Chocolate curls, optional

DIRECTIONS

In a large mixing bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
    Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
    For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. Garnish with chocolate curls if desired. Yield: 16 servings.

Printed from tasteofhome.com May 17, 2008

Copyright Reiman Media Group, Inc © 2008