Light Chocolate Cake – a delicious recipe with chocolate cake, chocolate pudding, water, egg whites, cold nonfat milk, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
CAKE:.
2
In a large mixing bowl, combine the cake mix, pudding mix, water and egg whites.
3
Beat on low speed for 1 minute; beat on medium for 2 minutes.
4
Pour into a 15-in.
5
x 10-in.
6
x 1-in.
7
baking pan coated with cooking spray.
8
Bake at 350 for 12-18 minutes or until a toothpick inserted near the center comes out clean.
9
Cool completely on a wire rack.
10
FROSTING:.
11
Place milk and extract in a large bowl.
12
Sprinkle with a third of the pudding mix; let stand for 1 minute.
13
Whisk pudding into milk.
14
Repeat twice with remaining pudding mix.
15
Whisk pudding 2 minutes longer.
16
Let stand for 15 minutes.
17
Fold in whipped topping.
18
Frost cooled cake.
19
Garnish with chocolate curls if desired.
565
kcal
Calories
33
g
Fat
50
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) package chocolate cake mix, 1 (2 1/8 ounce) package sugar-free instant chocolate pudding mix, 1 ¾ cups water, 3 egg whites, and more.
Yes, Light Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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