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Sunday, February 27, 2011

Low Fat Chocolate Pudding Cake

This cake is surprisingly really good. It is very light and full of flavor. I would almost prefer this cake to regular cake with thick heavy frosting. I guess less guilt has something to do with that.

Low Fat Chocolate Pudding Cake

16 Servings 

1 package (18-1/4 ounces) chocolate cake mix 
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 (2.1 ounces) sugar-free instant chocolate pudding mix 
1 carton (8 ounces) frozen fat free whipped topping, thawed 
Crushed Reduced-Fat Oreo's or 100 calorie Oreo crisps, optional

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. 

Pour into a 9-in x -13-in baking pan coated with cooking spray. Bake at 350° for suggested time on box or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 

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. Refrigerate any leftovers

Nutrition Facts: 1 piece (calculated without chocolate Oreo) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 409 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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