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Yummy Chocolate Cake (16)




Source of Recipe


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Yummy Chocolate Cake (16)

Tasteofhome.com
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Yield: 16 servings.
Prep: 20 min. Bake: 15 min. + cooling

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

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.

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.++++ Exchanges: 2 starch, 1/2 fat.