This Low Fat Chocolate Pudding 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
This Low Fat Chocolate Pudding 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.
Ingredients
- 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
Instructions
- 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
Recipe and Photo: Emily’s Recipe Collection
