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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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 of Ponca City, Oklahoma 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:
1. 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.
2. 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.
3. 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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