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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.
This recipe is:
Healthy
Diabetic Friendly
Nutritional 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.
Originally published as Fudgy Chocolate Dessert in Light & Tasty February/March 2006, p48
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Reviewed on Aug. 07, 2012 by Tigger64
Very moist, but not heavy
Reviewed on May. 11, 2012 by terhardt
I decided to make cupcakes with this recipe, and used my own icing (fat-free). It turned out wonderful! Next time I 'load' the cupcake papers though, I will try to flatten the batter before baking. I thought it would spread out to make a smooth top but putting icing on them covered up the bumpy tops! I love the fact there is no fat, no eggs; just start with a basic cake mix. Thank you for allowing us to have this delicious "diabetic friendly" dessert!
Reviewed on Apr. 12, 2012 by ilka896
It was awesome to make this cake with pumpkin so simple and easy and you can add any toppings you want. I added some strawberries and it gave it a fresh kick.
Reviewed on Apr. 11, 2012 by Christy0621
Made this for a family gathering where I knew one person in attendance was diabetic. She loved it and asked for the recipe, as did everyone else who tried it. No one could believe it had reduced sugar and no eggs or oil! I did make a couple changes to my recipe: I used a devil's food cake mix (which actually was more like 16 oz), a reduced fat cream cheese (instead of fat free), and regular whipped topping. Would definitely make this again! Also, toasting the almonds before you sprinkle them on top really brings out the almond flavor, and only takes about 2 minutes in the oven at a high temp, so it's totally worth the effort.
Reviewed on Mar. 25, 2012 by carrottops
So moist and chewy delicious!!!I served it to friends and bible study and all loved it. Today I tried switching it up by adding the pumpkin to a spice cake mix, adding shredded carrots and minced pineapple. Then I switched the chocolated pudding to vanilla. Sprinkled with almonds only, no whip topping needed.
Reviewed on Mar. 25, 2012 by sstetzel
dgagnier I haven't made it yet, do you make the cake mix then add the pumpkin, not clear to me, sounds very yummy can't wait to try it.
I haven't made it yet, do you make the cake mix then add the pumpkin, not clear to me, sounds very yummy can't wait to try it.
Combine the dry cake mix with the pumpkin, it will come together nicely to form the batter for the base.
Reviewed on Mar. 24, 2012 by kuchenmaker
I made this using the Pillsbury sugar-free chocolate cake mix, and it turned out great. Took it to a potluck where it was a big hit, with several requests for the recipe.
Reviewed on Mar. 24, 2012 by dgagnier
Reviewed on Mar. 22, 2012 by KarenLiz
Very easy to make! and definitely yummy. I omitted the caramel and almonds because I didn't have them on hand. Still great!
Reviewed on Mar. 22, 2012 by sgross65
This is delicious! Instead of using the syrups on top I sprinked mini chocolate chips.
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