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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 20 |
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With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate loverâs dream. âItâs my most requested recipe,â Bonnie Bowen confirms from Adrian, Michigan. Ingredients:
1 package chocolate cake mix (regular size) |
1 can (15 ounces) solid-pack pumpkin |
3 cups cold fat-free milk |
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix |
1 package (8 ounces) fat-free cream cheese |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
1/4 cup fat-free hot fudge ice cream topping |
1/4 cup fat-free caramel ice cream topping |
1/4 cup sliced almonds, toasted |
Directions:
1. In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray.
2. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
4. In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours.
5. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 20 servings.
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