Taste of Home
Fudgy Chocolate Dessert
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
YIELD: 20 servings.
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.
Ingredients
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1 package chocolate cake mix (regular size)
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1 can (15 ounces) solid-pack pumpkin
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3 cups cold fat-free milk
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2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
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1 package (8 ounces) fat-free cream cheese
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1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
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1/4 cup fat-free hot fudge ice cream topping
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1/4 cup fat-free caramel ice cream topping
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1/4 cup sliced almonds, toasted
Directions
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1.
In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13x9-in. baking dish coated with cooking spray.
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2.
Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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3.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
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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.
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5.
Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts
1 piece: 200 calories, 5g fat (2g saturated fat), 2mg cholesterol, 376mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 5g protein.
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