I got a fantastic cake recipe from my friend Heidi. She made it as a chocolate cake, but since it is an easy cake to make your own, I made mine as a lemon cake. It was so easy to put together and it tasted delicious! The best part...the serving size was huge!
Yummy Chocolate Cake
1 package (18-1/4 ounces) chocolate cake mix
1 package (2.1 ounces) sugar-free instant chocolate pudding mix
1-3/4 cups water
3 egg whites
1-1/4 cups cold fat-free milk
1/4 teaspoon almond extract
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Chocolate curls, optional
In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2minutes.Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° 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 into milk. Repeat twice with remaining pudding mix. Whisk pudding 2minutes longer. Let stand for 15 minutes. Fold in whipped topping.Frost cake. Garnish with chocolate curls if desired.
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 carbohydrate, 1 g fiber, 3 g protein.Diabetic Exchanges: 2 starch, 1/2 fat.