Thursday, June 10, 2010

Yummy Chocolate Cake

I freely admit that I am a certified chocolate lover. It is no secret. I don't try to hide it. If you want a favor from me, bring me some chocolate. I am so far gone, it does not even have to be expensive. Just chocolate. Seriously, hand it over.
You can imagine how thrilled I was that I found a good chocolate cake recipe in my Taste of Home Comfort Food Diet Cookbook. I LOVE this book. I am trying to cook out of it a lot. When, my hubby comes home, it will have a standing gig on my kitchen island. We are both determined to drop our pregnancy weight. Since he hates vegetables, it is so hard to cook light fare. I do believe this book will revolutionize my evening dinners and help us all out! 
I made this cake for my bestie, Linda. She has been with me through thick and thin, literally! We both try to watch our calories. When I went to visit her the other day for lunch, I took this for our dessert.
It looks luscious, doesn't it? It was rich and decadent and low in fat and calories. 
Here is the recipe:
Yummy Chocolate Cake 
La Donna Reed 
adapted from ToH Comfort Food Diet Cookbook
1 package (18-1/4 oz.) chocolate cake mix
1 package (2.1 oz.) sugar-free instant chocolate pudding mix
1-3/4 cups water
3 egg whites (I used meringue powder)
Frosting:
1-1/4 cups cold fat-free milk
1/4 tsp almond extract
1 package (1.4 oz.) sugar-free instant chocolate pudding mix
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
Chocolate curls, optional (yeah, right!)
  • In a large mixing bowl, combine the cake mix, pudding mix, water, and egg whites.  Beat on low speed for one 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 350F 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 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. (uh, duh!) 
My eldest daughter frosted and decorated the cake. She did a great job! I placed in the fridge to give it an ice box taste. It seemed appropriate for the summer. 
This cake is seriously good and pretty much guilt-free. Here is the nutritional values calculated without the chocolate curls (those you will have to do for yourself. I made them 0 calories, haha).
Nutrition Facts: 1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 409 mg sodium, 35 g carbohydrates, 1 g fiber, 3 g protein. 
Diabetic exchanges: 2 starch, 1/2 fat. 
After all, nothing says love like somethin' from the oven, especially if is chocolate and low in fat and calories!
Enjoy!

3 comments:

Cheryl said...

Girl, you are killing me, that cake looks amazing. I cant wait to make it!

5 Star Foodie said...

Wow, this cake looks terrific! how great that it is low in fat and calories!

Kare said...

I am intrigued! I hate that I need to chill on fattening food and amp up the activity, but man, I've gotta. Always good to have delicious-looking "splurge" recipes like this on hand. Bookmarked! :)