When you’re trying to eat better but still crave sweets, this chocolaty cake is the scrumptious solution!
—LADONNA REED PONCA CITY, OK
PREP: 20 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 16 SERVINGS
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
FROSTING
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
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 15x10x 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.
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. Garnish with chocolate curls if desired.
PER SERVING 1 piece (calculated without chocolate curls) equals 197 cal., 5 g fat (3 g sat. fat), trace chol., 409 mg sodium, 35 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1/2 fat.