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Yummy Chocolate Cake

 Yummy Chocolate Cake
My husband and I are trying to eat lighter but still crave sweets. This moist, chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! —LaDonna Reed, Ponca City, Oklahoma
16 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 package (2.1 ounces) sugar-free instant chocolate pudding mix
  • 1-3/4 cups water
  • 3 egg whites
  • FROSTING:
  • 1-1/4 cups cold fat-free milk
  • 1/4 teaspoon almond extract
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • Chocolate curls, optional

Directions

  • In a large bowl, combine the cake mix, pudding mix, water and egg
  • whites. Beat on low speed for 1 minute; beat on medium for 2
  • minutes.
  • Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 350° for 12-18 minutes or until a toothpick
  • inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, place milk and extract in a large bowl. Sprinkle with a
  • third of the pudding mix; let stand for 1 minute. Whisk pudding into
  • milk. Repeat twice with remaining pudding mix. Whisk pudding 2
  • minutes longer. Let stand for 15 minutes. Fold in whipped topping.
  • Frost cake. Garnish with chocolate curls if desired. Yield: 16
  • servings.

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Yummy Chocolate Cake (continued)

Nutritional Facts: 1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 409 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.