1/5 Photos of Low Fat, Low Cholesterol Chocolate Cake/Cupcakes
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.
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Units: US | Metric
- 1Mix cake mix, pumpkin, water and cinnamon until well blended.
- 2Batter will be thick.
- 3Pour into a 9x13 GREASED pan, or cupcake liners.
- 4Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
- 6Mix pudding with milk, then blend in cool whip.
- 7Frost when cake is cool.
- 8Keep refrigerated.
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Nutritional Facts for Low Fat, Low Cholesterol Chocolate Cake/Cupcakes
Serving Size: 1 (1259 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 42.8
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 1.4 g
- Cholesterol 0.6 mg
- Sodium 21.8 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 0.1 g
- Sugars 3.3 g
- Protein 1.4 g
The following items or measurements are not included:
Betty Crocker Super Moist cake mix
sugar-free instant white chocolate pudding mix