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.  :)

 

Ingredients:

 

Cake:

• 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

Frosting:

 

• 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

Directions:

 

Cake:

• 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.

Frosting:

• 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.