Back to Chocolate Layer Cake

Print Options


Card Sizes

Chocolate Layer Cake Recipe

Chocolate Layer Cake Recipe

No one will suspect this decadent layered chocolate cake is light! Our Test Kitchen staff concocted the eye-catching dessert.
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:12 servings


  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups buttermilk
  • 1 egg
  • 4 egg whites
  • 1 cup cold fat-free milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix or 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon orange extract
  • 1/2 cup heavy whipping cream, whipped
  • 3 squares (1 ounce each) semisweet chocolate, chopped
  • 1 tablespoon fat-free milk
  • 1-1/2 teaspoons butter


  • 1. Coat three 9-in. round baking pans with cooking spray and line with waxed paper. Coat waxed paper with cooking spray and dust with flour; set aside.
  • 2. In a large bowl, beat the first four ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans.
  • 3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. Gently peel off waxed paper.
  • 4. In a large bowl, whisk first four filling ingredients for 2 minutes (mixture will be thick). Fold in whipped cream.
  • 5. Place one cake layer on a serving plate; top with half of the filling. Repeat layers. Top with the third cake layer. In a microwave-safe bowl, microwave the glaze ingredients, uncovered, at 30% power for 45 seconds; stir until smooth. Spread over top of cake. Yield: 12 servings.

Nutritional Facts

One slice equals 316 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 559 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 3 starch, 2 fat.