Skinny Dark Chocolate Cake
A delicious low-calorie dark chocolate cake with mocha frosting.
Yield: 10 people
Calories: 187kcal
Materials
- 3/4 cup Hershey's Cocoa - Special Dark
- 1/4 cup sugar
- 1/2 cup boiling water
- 16 oz. box Angel Food cake mix
- 1 1/4 cup water
- 2 tsp. instant coffee
- 1 1/2 cups 1% milk
- 1.3 oz. whipped topping dry mix
- 1.4 oz. box instant chocolate fudge sugar-free pudding mix
Instructions
- Preheat oven to 350°. Line bottom of 10 x 15-inch jelly-roll pan with parchment paper and spray with cooking spray.
- In small bowl, whisk together cocoa, sugar, and boiling water. Cool to room temperature.
- In large bowl, mix Angel Food cake mix and water. Add cocoa mixture. Mix thoroughly. Spread better into pan and bake for 22-26 minutes, or until top looks dry.
- Carefully invert onto a large wire rack. Remove pan and parchment paper. Cool.
- In medium bowl, dissolve coffee in milk, then add dry topping and pudding mixes. Mix on low until moistened, then beat on high until soft peaks form. Chill for 10 minutes.
- Cut cake into thirds (3 - 5 x 10-inch layers). Place 1 cake layer onto cake plate. Spread 1/3 of topping over layer. Repeat layers, stacking. Chill for 2 hours and enjoy.
- Optional: decorate top with Fat-free Cool Whip and chocolate sprinkles.
Nutrition
Calories: 187kcal | Carbohydrates: 63g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 609mg | Potassium: 850mg | Fiber: 6g | Sugar: 45g | Vitamin A: 76IU | Calcium: 116mg | Iron: 3mg