Decadent Chocolate Cream Cake

240 calories, 3 grams fat

1 (14 ounce) frozen fat-free or reduced-fat yellow loaf cake, thawed
1 box French vanilla pudding mix (3.4 ounce)
1 cup plus 2 tbsp fat-free half and half, divided
1 cup fat-free whipped topping
1/2 cup reduced-fat semi-sweet chocolate chips

1. Slice cake length-wise into 3 layers and place bottom layer on a serving plate. set the other layers aside until ready to use.
2. In a medium mixing bowl, combine instant pudding mix with 1 cup half and half. Mix on low speed on an electric mixer until pudding begins to thicken. Gently fold in whipped topping. Allow mixture to set for about five minutes.
3. Spoon half of pudding mixture over bottom layer of cake. Top with second layer of cake, followed by the remaining pudding mixture. Add last layer of cake. Cover and refrigerate for 4 hours.
4. When ready to serve, prepare frosting by combining semi-sweet chocolate chips with 2 tablespoons fat-free half and half. Microwave the mixture on medium for 40-50 second or until chips are melted (may be stirred until smooth.) * You may need to add 1-2 teaspoons of additional half and half to get fluffy texture.
5. Spread frosting evenly over each slice of cake before serving.

Makes 8 servings. 1 serving = 1 slice

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