Light Chocolate Cake

Name: Light Chocolate Cake
Ingredients: 1 (18 1/4 ounce) package chocolate cake mix; 1 (2 1/8 ounce) package sugar-free instant chocolate pudding mix; 1 34 cups water; 3 egg whites; 1 14 cups cold nonfat milk; 14 teaspoon almond extract; 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix; 1 (8 ounce) cartonfrozen reduced-fat whipped topping, thawed; chocolate curls (optional)

9 ingredients

19 steps

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
1 (2 1/8 ounce) package sugar-free instant chocolate pudding mix
1 34 cups water
3 egg whites
1 14 cups cold nonfat milk
14 teaspoon almond extract
1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
1 (8 ounce) cartonfrozen reduced-fat whipped topping, thawed
chocolate curls (optional)

Directions

1

CAKE:.
2

In a large mixing bowl, combine the cake mix, pudding mix, water and egg whites.
3

Beat on low speed for 1 minute; beat on medium for 2 minutes.
4

Pour into a 15-in.
5

x 10-in.
6

x 1-in.
7

baking pan coated with cooking spray.
8

Bake at 350 for 12-18 minutes or until a toothpick inserted near the center comes out clean.
9

Cool completely on a wire rack.
10

FROSTING:.
11

Place milk and extract in a large bowl.
12

Sprinkle with a third of the pudding mix; let stand for 1 minute.
13

Whisk pudding into milk.
14

Repeat twice with remaining pudding mix.
15

Whisk pudding 2 minutes longer.
16

Let stand for 15 minutes.
17

Fold in whipped topping.
18

Frost cooled cake.
19

Garnish with chocolate curls if desired.