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Low Fat, Low Cholesterol Chocolate

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Ingredients

Adjust Servings:
1 (18 ounce) box betty crocker super moist cake mix
1 (15 ounce) can pumpkin
1 cup warm water
1/4 teaspoon cinnamon
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
1 1/2 cups skim milk
8 ounces cool whip lite

Nutritional information

42.9
Calories
15 g
Calories From Fat
1.7 g
Total Fat
1.5 g
Saturated Fat
0.7 mg
Cholesterol
21.8 mg
Sodium
5.7 g
Carbs
0.1 g
Dietary Fiber
3.3 g
Sugars
1.4 g
Protein
1259g
Serving Size

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Low Fat, Low Cholesterol Chocolate

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    Cuisine:

    Loved this! My husband is watching his cholesterol, so I made this as his birthday cake. I made it exactly as written with no changes or substitutions. I made 2 8 inch layers and it took about 25 minutes to cook. When it was cooling, it looked really dry so I wasn't expecting it to be too good. It is delicious! The cake is super moist, and has a ton of flavor. I did not tast the cinnamon in it. My only complaint is that my frosting was very soft, even after chilling. used the white chocolate pudding mix and garnished with fresh raspberries. I will make this again!

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Low Fat, Low Cholesterol Chocolate Cake/Cupcakes, These are absolutely heavenly and oh so lite in taste A wonderful little decadence that you don’t mind cheating a little while dieting I make them into cupcakes but the recipe actually is for a cake The serving size is a guess If you make them into cupcakes, make sure you fill them all the way to the top as they don’t puff up that much The frosting makes a huge amount and so adjust accordingly depending on if you’re making cupcakes or a cake , Loved this! My husband is watching his cholesterol, so I made this as his birthday cake I made it exactly as written with no changes or substitutions I made 2 8 inch layers and it took about 25 minutes to cook When it was cooling, it looked really dry so I wasn’t expecting it to be too good It is delicious! The cake is super moist, and has a ton of flavor I did not tast the cinnamon in it My only complaint is that my frosting was very soft, even after chilling used the white chocolate pudding mix and garnished with fresh raspberries I will make this again!, I am very amazed with this cake As being low-fat as well as low cholesterol it got a rich, brownie-like taste with texture


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    Steps

    1
    Done

    Mix Cake Mix, Pumpkin, Water and Cinnamon Until Well Blended.

    2
    Done

    Batter Will Be Thick.

    3
    Done

    Pour Into a 9x13 Greased Pan, or Cupcake Liners.

    4
    Done

    Bake 350f For 40 Minute For a 9x13 or 20 Minute For Cupcakes or Until Toothpick Comes Out Clean.

    5
    Done

    Frosting:

    6
    Done

    Mix Pudding With Milk, Then Blend in Cool Whip.

    7
    Done

    Frost When Cake Is Cool.

    8
    Done

    Keep Refrigerated.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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