Ingredients: - 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
- 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: In a large mixing 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. Nutrition Facts - One serving:
- 1 piece (calculated without chocolate curls)
- Diabetic Exchange:
- 2 starch, 1/2 fat.
|
Free Forum Hosting
Important Announcement
First 