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Yummy Chocolate Cake

My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! —LaDonna Reed, Ponca City, Oklahoma
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    16 servings

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 large egg whites, room temperature
  • 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

Directions

  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. 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. If desired, garnish with chocolate curls.
Nutrition Facts
1 piece: 184 calories, 3g fat (2g saturated fat), 0 cholesterol, 465mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 0.500 fat.

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