Yummy Chocolate Cake (Lighter Version) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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She says trying to eat lighter but still crave sweets, this moist, chocolate cake helps with that. The rich frosting, makes a decadent treat Well sounds good and pretty simple to me though I haven't tried it yet. If you do then let me know. Ingredients:
18 1/4 ounces chocolate cake mix |
2 1/8 ounces sugar-free instant chocolate pudding mix |
1 3/4 cups water |
3 egg whites (next list starts frosting ingrediants) |
1 1/4 cups nonfat milk, cold |
1/4 teaspoon almond extract |
1/4 ounce sugar-free instant chocolate pudding mix |
8 ounces reduced-fat whipped topping, frozen, thawed |
chocolate curls (optional) |
Directions:
1. In large mixing 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 inch x 10 inch x 1 inch baking pan coated with cooking spray.
3. Bake at 350 for 12-18 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on wire rack.
5. FROSTING.
6. Place milk and extract in a large bowl.
7. Sprinkle with a third of the pudding mix; let stand for 1 minute.
8. Whisk pudding into milk.
9. Repeat twice with remaining pudding mix.
10. Whisk pudding 2 minutes longer.
11. Let stand for 15 minutes.
12. Fold in whipped topping.
13. Frost cake.
14. Garnish with chocolate curls if desired.
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