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
Category: Dessert
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.
- 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
- 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
Frosting:
- 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
