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Chocolate Layer Cake

No one will suspect this decadent layered chocolate cake is light! Our Test Kitchen staff concocted the eye-catching dessert.
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    12 servings


  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups buttermilk
  • 1 large egg
  • 4 large egg whites
  • 1 cup cold fat-free milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix or 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon orange extract
  • 1/2 cup heavy whipping cream, whipped
  • 3 squares (1 ounce each) semisweet chocolate, chopped
  • 1 tablespoon fat-free milk
  • 1-1/2 teaspoons butter


  • Coat three 9-in. round baking pans with cooking spray and line with waxed paper. Coat waxed paper with cooking spray and dust with flour; set aside.
  • In a large bowl, beat the first four ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. Gently peel off waxed paper.
  • In a large bowl, whisk first four filling ingredients for 2 minutes (mixture will be thick). Fold in whipped cream.
  • Place one cake layer on a serving plate; top with half of the filling. Repeat layers. Top with the third cake layer. In a microwave-safe bowl, microwave the glaze ingredients, uncovered, at 30% power for 45 seconds; stir until smooth. Spread over top of cake.
Nutrition Facts
1 slice: 316 calories, 13g fat (6g saturated fat), 66mg cholesterol, 559mg sodium, 44g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 3 starch, 2 fat.

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  • dkdritchie
    Mar 18, 2010

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