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Fudgy Chocolate Dessert Recipe
Fudgy Chocolate Dessert Recipe photo by Taste of Home
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Fudgy Chocolate Dessert Recipe

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4.5 36 28
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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.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES: 20 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups cold fat-free milk
  • 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/4 cup fat-free hot fudge ice cream topping
  • 1/4 cup fat-free caramel ice cream topping
  • 1/4 cup sliced almonds, toasted

Nutritional Facts

1 piece: 200 calories, 5g fat (2g saturated fat), 2mg cholesterol, 376mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  4. In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours.
  5. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 20 servings.
Originally published as Fudgy Chocolate Dessert in Light & Tasty February/March 2006, p48


Reviews for Fudgy Chocolate Dessert

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
aepusateri User ID: 5345030 153286
Reviewed Aug. 7, 2013

"This is a family favorite. They all ask for it to be their birthday Cake!! We don't add the almonds."

MY REVIEW
Tigger64 User ID: 2874166 124804
Reviewed Aug. 7, 2012

"Very moist, but not heavy"

MY REVIEW
terhardt13@yahoo.ca User ID: 3627032 124801
Reviewed May. 11, 2012

"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!"

MY REVIEW
ilka896 User ID: 6549264 128985
Reviewed Apr. 12, 2012

"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."

MY REVIEW
Christy0621 User ID: 2740998 76079
Reviewed Apr. 11, 2012

"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."

MY REVIEW
carrottops User ID: 6136003 129171
Reviewed Mar. 25, 2012

"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."

MY REVIEW
sstetzel User ID: 158954 62472
Reviewed Mar. 25, 2012

"[quote user="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.
[/quote]
Combine the dry cake mix with the pumpkin, it will come together nicely to form the batter for the base."

MY REVIEW
kuchenmaker User ID: 5609293 65761
Reviewed Mar. 24, 2012

"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."

MY REVIEW
dgagnier User ID: 4714551 59858
Reviewed Mar. 24, 2012

"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."

MY REVIEW
KarenLiz User ID: 2217422 142924
Reviewed Mar. 22, 2012

"Very easy to make! and definitely yummy. I omitted the caramel and almonds because I didn't have them on hand. Still great!"

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