Chocolate Cake 4 pts
Chocolate Cake
From Light & Tasty
***** I ran this through Master Cook - cause the calories seemed high for what you had. Using Cool Whip lite, I came up with 116 calories, 4 fat, and 1 fiber. Only 2 points. If you cut it into 8 slices - it's only 5 points. I don't know how they came up with their nutrionals - but I'm assuming it'd be what kind of chocolate cake mix you would use.
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: 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 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.
From Light & Tasty
***** I ran this through Master Cook - cause the calories seemed high for what you had. Using Cool Whip lite, I came up with 116 calories, 4 fat, and 1 fiber. Only 2 points. If you cut it into 8 slices - it's only 5 points. I don't know how they came up with their nutrionals - but I'm assuming it'd be what kind of chocolate cake mix you would use.
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: 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 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.
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