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Chocolate Cake/Cupcakes




Source of Recipe


Marla


Recipe Introduction


These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.
18 cupcakes (change servings and units)


List of Ingredients




Low Cholesterol Chocolate Cake/Cupcakes


1 (18 ounce) box Betty Crocker Super Moist cake mix
1 (15 ounce) can pumpkin
1 cup warm water
1/4 teaspoon cinnamon
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
1 1/2 cups skim milk
8 ounces Cool Whip Lite

Recipe





Mix cake mix, pumpkin, water and cinnamon until well blended.

Batter will be thick.

Pour into a 9x13 GREASED pan, or cupcake liners.

Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.

Frosting:.

Mix pudding with milk, then blend in cool whip.

Frost when cake is cool.

Keep refrigerated.