Monday, May 14, 2012

Light-As-Air Chocolate Cake

This recipe was in a Taste of Home newsletter recently.  I tweaked the ingredients slightly, going with a sugar-free cake mix and unsweetened almond milk to "healthify" a bit more.

I made it for a housewarming party and got good feedback.  In a backhanded compliment, one taster told me she liked a heavier, buttercream-style frosting, that this one was a little too airy. 

By the way, what looks vaguely like a bit of butter on the top of the cake slice is actually a white chocolate shaving.  :)
  • 1 package sugar-free chocolate cake mix
  • 1 2.1-ounce package sugar-free, fat-free instant chocolate pudding mix
  • 1 3/4 cups water
  • 3 egg whites

  • 1 1/4 cups cold unsweetened vanilla almond milk
  • 1/4 teaspoon almond extract
  • 1 1.4-ounce package sugar-free, fat-free instant chocolate pudding mix
  • 1 8-ounce carton reduced-fat whipped topping
  • Dark chocolate curls
  • White chocolate curls

  • Pre-heat oven to 350 degrees.
  • In a large bowl, combine the cake mix, pudding mix, water and egg whites.
  • Beat on low speed for 1 minute and then on medium speed for 2 minutes.
  • Pour into roughly a 9x13 baking pan, spritzed with non-stick buttery spray.
  • Bake for 12-18 minutes.
  • Cool on a wire rack.

  • Place milk and extract in a large bowl.
  • Sprinkle with 1/3 of the pudding mix.
  • Let stand for 1 minute.
  • Whisk pudding into mix.
  • Repeat twice more until all the pudding mix is incorporated.
  • Whisk for 2 minutes longer.
  • Let stand for 15 minutes.
  • Fold in whipped topping.
  • Garnish with dark chocolate and white chocolate shavings.

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