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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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No one will suspect this decadent layered chocolate cake is light! Our Test Kitchen staff concocted the eye-catching dessert. 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:
1. 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.
2. 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.
3. 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 wire racks to cool. Gently peel off waxed paper.
4. In a large bowl, whisk first four filling ingredients for 2 minutes (mixture will be thick). Fold in whipped cream.
5. 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.
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