Ingredients
-
1
-
1
-
1
-
1/4
-
1
-
1 1/2
-
8
-
-
-
-
-
-
-
-
Directions
Low Fat, Low Cholesterol Chocolate Cake/Cupcakes,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.,Loved this! My husband is watching his cholesterol, so I made this as his birthday cake. I made it exactly as written with no changes or substitutions. I made 2 8 inch layers and it took about 25 minutes to cook. When it was cooling, it looked really dry so I wasn’t expecting it to be too good. It is delicious! The cake is super moist, and has a ton of flavor. I did not tast the cinnamon in it. My only complaint is that my frosting was very soft, even after chilling. used the white chocolate pudding mix and garnished with fresh raspberries. I will make this again!,I am very amazed with this cake. As being low-fat as well as low cholesterol it got a rich, brownie-like taste with texture.
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Steps
|
1
Done
|
Mix Cake Mix, Pumpkin, Water and Cinnamon Until Well Blended. |
|
2
Done
|
Batter Will Be Thick. |
|
3
Done
|
Pour Into a 9x13 Greased Pan, or Cupcake Liners. |
|
4
Done
|
Bake 350f For 40 Minute For a 9x13 or 20 Minute For Cupcakes or Until Toothpick Comes Out Clean. |
|
5
Done
|
Frosting: |
|
6
Done
|
Mix Pudding With Milk, Then Blend in Cool Whip. |
|
7
Done
|
Frost When Cake Is Cool. |
|
8
Done
|
Keep Refrigerated. |
