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.

• Ready In: 55 mins
• Yields: 18 cupcakes

Ingredients

• 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

Directions

1. Mix cake mix, pumpkin, water and cinnamon until well blended.
2. Batter will be thick.
3. Pour into a 9x13 GREASED pan, or cupcake liners.
4. Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
5. Frosting:
6. Mix pudding with milk, then blend in cool whip.
7. Frost when cake is cool.
8. Keep refrigerated.