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Yummy Chocolate Cake
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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
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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |