1/8th of recipe (1 heaping cup): 199 calories, 6.5g fat, 182mg sodium, 37.5g carbs, 6g fiber, 18.5g sugars, 3g protein -- PointsPlus® value 6*
Chocolate + berries = one of the very best combos ever! This dessert is just right for a summertime shindig...
Prep: 15 minutes
Cook: 25 minutes
Cool: 1 hour
Ingredients:
1 cup moist-style devil's food cake mix
1/4 cup egg whites or fat-free liquid egg substitute
One 10-oz. container Truwhip Skinny (or another light whipped topping), thawed
2 tbsp. unsweetened cocoa powder
2 1/2 cups raspberries
2 1/2 cups blackberries
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine cake mix, egg whites/substitute, and 1/2 cup water. Whisk until smooth and uniform. Transfer to the baking pan.
Bake until a toothpick inserted into the center comes out mostly clean, 20 - 22 minutes.
Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
Cut cake into 1-inch cubes.
Stir cocoa powder into whipped topping until uniform.
In a large glass bowl or trifle dish, layer half of each: cake cubes, cocoa whipped topping, raspberries, and blackberries.
Repeat layering with remaining cake, whipped topping, and berries.
MAKES 8 SERVINGS