Fudgy Chocolate Dessert Recipe
- 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
- 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.
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.
Reviews for Fudgy Chocolate Dessert
"This is a family favorite. They all ask for it to be their Birthday cake!! We don't add the almonds."
"Very moist, but not heavy"
"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!"
"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."
"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."
"Combine the dry cake mix with the pumpkin, it will come together nicely to form the batter for the base."
"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."
"Very easy to make! and definitely yummy. I omitted the caramel and almonds because I didn't have them on hand. Still great!"
"This is delicious! Instead of using the syrups on top I sprinked mini chocolate chips."
"Delicious and moist. Perfect for dieters."
"This is very delicious. My husband and I are diabetic and this was such a treat for us. easy to make and everyone loved it."
"Moist, dense, and flavorful. A make again in our family."
"I made this dessert for our CHL hockey team and it was a huge hit with the guys. They want me to make it again."
"Charlene is right. Every so often an ad appears on the right that you cannot get rid of, even if you click the print icon and make the right choices."
"I made this for a birthday party on Saturday. Everyone asked for the recipe. The cake was very moist, delicious."
"To charlenepaugustyn ~ it sounds like you're printing the entire page when you print a recipe. Instead, click on the "Print" icon to the right of the recipe picture, and you only print the recipe, even getting the option to not print the picture and/or nutrition info! I hope this helps you."
"To the right of the recipe picture, there is an icon marked "print" - click on this, it will show a new page with just the picture and the recipe on it. You can print off this page in different sizes (look to the left). I always print them this way, have never had an ad print off with it. "
"This recipe sounds very good & I will be trying it soon. One BIG complaint, why do we have to print our copy with a commercial on the side, for Bank of America? This uses up all of my colored ink & this is so tacky, you cannot delete it. Please do not include a commercial when we go to print a recipe. Thanks"
"You can't taste the pumpkin at all!"
"I haven't made this yet, but can you taste the pumpkin in the recipe?"
"good good good"
"My family loves this cake- it is requested regularly for birthday cakes! So Yummy!"
"I make this recipe often and always receive receive requests for the recipe. I use lowfat cream cheese instead of fat-free cream cheese. No one can believe there is pumpkin in the cake layer! Or that is low in fat"
"The best cake ever!!! It was so light and moist. A wonderful treat. The pan didn't stay full for very long in our house!"
"I would make this recipe again, only NOT use fat-free ingredients! Then, it would be delicious!!"
"This is one of my favorites and is requested whenever I make it. Hard to believe that it is so healthy!"
"with the strawberry cake did you still use pumpkin?"
"I tried this with strawberry cake mix and banana pudding, wow!!! Butterscotch pudding is a great alternative too !!!"