Saturday, May 12, 2012

Yummy Chocolate Cake

16 Servings Prep: 20 min. Bake: 15 min. + cooling 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 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. Taste of Home

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