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

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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.

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• 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

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1. 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.
2. 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.
3. 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

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Recipe and Photo: Emily’s Recipe Collection