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Chocolate Layer Cake

 Chocolate Layer Cake
No one will suspect this decadent layered chocolate cake is light! Our Test Kitchen staff concocted the eye-catching dessert.
12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups buttermilk
  • 1 egg
  • 4 egg whites
  • ORANGE FILLING:
  • 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
  • CHOCOLATE GLAZE:
  • 3 squares (1 ounce each) semisweet chocolate, chopped
  • 1 tablespoon fat-free milk
  • 1-1/2 teaspoons butter

Directions

  • 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.
  • 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.
  • 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

2 of 2

Chocolate Layer Cake (continued)

Directions (continued)

  • wire racks to cool. Gently peel off waxed paper.
  • In a large bowl, whisk first four filling ingredients for 2 minutes
  • (mixture will be thick). Fold in whipped cream.
  • 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.