Low Fat, Low Cholesterol Chocolate Cake/Cupcakes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake. Ingredients:
1 (18 ounce) box betty crocker super moist cake mix |
1 (15 ounce) can pumpkin |
1 cup warm water |
1/4 teaspoon cinnamon |
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla) |
1 1/2 cups skim milk |
8 ounces cool whip lite |
Directions:
1. Mix cake mix, pumpkin, water and cinnamon until well blended.
2. Batter will be thick.
3. Pour into a 9x13 GREASED pan, or cupcake liners.
4. Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
5. Frosting:.
6. Mix pudding with milk, then blend in cool whip.
7. Frost when cake is cool.
8. Keep refrigerated.
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