Heavenly Light Chocolate Cake with Creamy Frosting
Indulge in the delightful flavors of this Heavenly Light Chocolate Cake, a perfect treat for those who want to enjoy a sweet dessert without the guilt. This recipe transforms classic cake into a low-fat, low-cholesterol delight by using pumpkin puree to keep it moist and rich in flavor while significantly reducing fat content. The addition of a light and airy whipped topping frosting makes each bite feel decadent yet refreshing. Perfect for gatherings, this recipe yields 18 luscious cupcakes or one scrumptious cake, ensuring that you can share this guilt-free delight with friends and family. Want to maintain your diet without sacrificing flavor? These cupcakes are exactly what you need.
N/A
Servings
108
Calories
7
Ingredients
Ingredients
Betty Crocker Super Moist cake mix
1 (18 ounce) box (No preparation needed, just pour the contents into a mixing bowl.)
Pumpkin puree
1 (15 ounce) can (No preparation needed, just open the can and scoop out the puree.)
Warm water
1 cup (Heat water until warm, but not boiling.)
Cinnamon
1/4 teaspoon (Ground cinnamon.)
Sugar-free instant white chocolate pudding mix
1 (1 ounce) package (Just open the package.)
Skim milk
1 1/2 cups (No preparation needed, just pour into a mixing bowl.)
Cool Whip Lite
8 ounces (Thaw if frozen before using.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the cake mix, pumpkin puree, warm water, and cinnamon. Mix well until all ingredients are fully combined and the batter is thick and smooth.
3
If you're making cupcakes, line your cupcake tin with liners and fill each one to the top, as they won’t rise much during baking.
4
Pour the batter into a greased 9x13 inch pan or fill cupcake liners in a muffin tin.
5
Bake in the preheated oven for 40 minutes for a cake or 20 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.
6
For the frosting, in a separate bowl, mix the sugar-free instant white chocolate pudding mix with the skim milk until smooth and thickened.
7
Gently fold in the Cool Whip Lite until well combined to achieve a fluffy frosting.
8
Allow the cake or cupcakes to cool completely before frosting. Spread the prepared frosting generously on top of the cooled cake or cupcakes.
9
Store any leftovers in the refrigerator to keep them fresh.
Nutrition Information
0.8g
Fat
21g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Heavenly Light Chocolate Cake with Creamy Frosting.
Is this cake low in fat?
Yes, it is a low-fat dessert with only 0.8g of fat per serving.
How many calories are in a serving?
Each serving contains approximately 108 calories.
What ingredient is used to keep the cake moist without oil?
Pumpkin puree is used to maintain moisture while significantly reducing the fat content.
What kind of cake mix is required for this recipe?
The recipe calls for one 18-ounce box of Betty Crocker Super Moist cake mix.
How much pumpkin puree is needed?
You will need one 15-ounce can of pumpkin puree.
What is the oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many cupcakes does this recipe yield?
This recipe yields 18 luscious cupcakes.
Can I bake this in a standard cake pan?
Yes, you can pour the batter into a greased 9x13 inch pan.
How long should cupcakes bake in the oven?
Cupcakes should be baked for 20 minutes.
How long should a 9x13 cake bake?
A 9x13 inch cake should be baked for 40 minutes.
What flavor of pudding is used in the frosting?
The frosting uses sugar-free instant white chocolate pudding mix.
How much skim milk is used for the frosting?
The recipe requires 1 1/2 cups of skim milk for the frosting mixture.
What is the light ingredient added to the frosting to make it airy?
Cool Whip Lite is folded in to achieve a fluffy and airy frosting texture.
Should the Cool Whip be thawed before use?
Yes, you should thaw the Cool Whip Lite if it was frozen before using it in the frosting.
How do I know the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Does this chocolate cake contain cholesterol?
This is a low-cholesterol recipe designed to be a healthier alternative to classic cakes.
How much protein is in one serving of this cake?
There is approximately 1.7g of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 21g of carbohydrates.
Do the cupcakes rise significantly during baking?
No, they do not rise much, so it is recommended to fill the cupcake liners to the top.
Is cinnamon included in the cake batter?
Yes, the recipe includes 1/4 teaspoon of ground cinnamon.
How should I store the leftover cake or cupcakes?
Any leftovers should be stored in the refrigerator to maintain freshness.
What type of water is added to the batter?
The recipe calls for 1 cup of warm water.
Should the cake be cooled before applying the frosting?
Yes, allow the cake or cupcakes to cool completely before spreading the frosting on top.
Is the pudding mix used in the frosting instant or cook-and-serve?
You should use the instant version of the sugar-free white chocolate pudding mix.
What is the preparation required for the pumpkin puree?
No special preparation is needed; simply open the can and scoop the puree into the mixing bowl.
Is this recipe suitable for those on a diet?
Yes, it is specifically described as a guilt-free treat for those wanting to maintain a diet.
What is the preparation for the cake mix?
No preparation is needed for the mix itself; just pour the contents of the box into the mixing bowl.
How is the frosting mixed together?
Mix the pudding and milk until smooth, then gently fold in the Cool Whip Lite.
Is this recipe suitable for social gatherings?
Yes, it is perfect for gatherings as it yields 18 servings and is easy to share.