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Fudgy Chocolate Dessert

With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate lover’s dream. “It’s my most requested recipe,” Bonnie Bowen confirms from Adrian, Michigan.

 Fudgy Chocolate Dessert

20 Servings
Prep: 25 min.
Bake: 20 min. + chilling

Ingredients

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups cold fat-free milk
  • 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/4 cup fat-free hot fudge ice cream topping
  • 1/4 cup fat-free caramel ice cream topping
  • 1/4 cup sliced almonds, toasted

Directions

  • In a large bowl, combine cake mix and pumpkin (mixture will be thick).
  • Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  • In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
  • Spread over cake. Cover and refrigerate for at least 2 hours.
  • Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
  • Refrigerate leftovers.

Yield: 20 servings.

Nutrition Facts: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
 

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Chocolate-Praline Layer Cake

 Chocolate-Praline Layer Cake

For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine’s Day with this cake!—Kathy Engler, Brookfield, Wisconsin
 
12 Servings
Prep: 30 min.
Bake: 30 min.+ cooling
 

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 3/4 cup coarsely chopped pecans

CAKE:

  • 1 package (18.4 ounces) chocolate cake mix
  • 4 eggs
  • 1 cup fat-free milk
  • 1/2 cup butter, softened
  • 1/2 cup sweetened condensed milk
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix

TOPPING:

  • 1-3/4 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • Chocolate curls and heart-shaped chocolate candies

Directions

  • In a small heavy saucepan, combine the brown sugar, butter and cream.
  • Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans.
  • In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds.
  • Beat on medium for 2 minutes. Transfer to prepared pans.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
  • Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.

Yield: 12 servings.

Nutrition Facts: 1 slice (calculated without garnishes) equals 674 calories, 41 g fat (22 g saturated fat), 170 mg cholesterol, 506 mg sodium, 72 g carbohydrate, 2 g fiber, 8 g protein.
 
 

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