Ingredients
1 package chocolate cake mix (regular size)
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 (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Chocolate curls, optional
Directions 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 15-in. x 10-in. x 1-in. 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 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.
Garnish with chocolate curls if desired.
Yield: 16 servings.
Nutritional Facts
1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat),
trace cholesterol,
409 mg sodium,
35 g carbohydrate,
1 g fiber,
3 g protein.
No comments:
Post a Comment