Yummy Chocolate Cake (Lighter Version)
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 16
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
-
FROSTING
- 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
- 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.
- Pour into a 15 inch x 10 inch x 1 inch 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 wire rack.
- 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.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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