Slice of Life!
Serving Size: 1 slice (1/8th of recipe)
Calories: 217
Fat: 5.5g
Sodium: 476mg
Carbs: 40g
Fiber: 1.5g
Sugars: 24g
Protein: 4g
PointsPlus® value 6*
HG FYI: Some brands' cake mixes now come in smaller boxes... Make sure to grab an 18.25-oz. box for this recipe if you go by the half-box measurement.
Cupcakes are great and pies are wonderful, but sometimes you've just got to have an honest-to-goodness SLICE of CAKE... with FROSTING. Our new choco-rific recipe has exactly what you need (deliciously rich cake with an indulgently gooey topping) without all the stuff you DON'T need (excess calories and an obscene amount of fat). And the serving size is impressively LARGE. Let us eat cake...
Ingredients:
Topping
1 sugar-free chocolate pudding snack with 60 calories or less (like the kind by Jell-O)
1/3 cup chocolate frosting
2 tbsp. light chocolate syrup
Cake
2 tbsp. mini semi-sweet chocolate chips
Two 25-calorie packets hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Half an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
1 tsp. granulated sugar
1 tsp. baking powder
1/8 tsp. salt
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
Directions:
Preheat oven to 350 degrees. Spray a 9" round cake pan with nonstick spray and set aside.
In a medium-large bowl, combine topping ingredients. Mix thoroughly. Cover and refrigerate until thickened and cake is ready to be frosted.
To make the cake, place chocolate chips and the contents of both cocoa packets in a tall glass. Add 1/2 cup very hot water and stir to dissolve. Add 3/4 cup very cold water and set aside.
In a large bowl, combine cake mix, sugar, baking powder, and salt. Stir well. Add chocolate-cocoa mixture and egg substitute. Whisk until completely blended.
Pour batter into the cake pan. Bake in the oven until a knife inserted into the center comes out mostly clean, about 30 minutes. Set aside to cool completely.
Once cake has completely cooled, transfer to a plate. Evenly spread the topping over the top of the cake.
Refrigerate until topping has set, at least 15 minutes.
Evenly cut cake into 8 slices. Serve and enjoy! (Refrigerate leftovers.)
MAKES 8 SERVINGS