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Skinny Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Skinny Chocolate Cake is a guilt-free dessert option that combines a moist chocolate cake base with a light and creamy sugar-free chocolate pudding frosting made with Greek yogurt and lite Cool Whip. It’s perfect for those seeking a lower-calorie treat without sacrificing chocolatey flavor.

Ingredients

Cake

  • 1 box (15.25 oz) milk chocolate cake mix (dry)
  • 2 containers (5.3 oz each) chocolate Greek yogurt
  • 1 cup water

Frosting

  • 1 cup 1% milk
  • 1 box (1.4 oz) sugar-free chocolate instant pudding mix
  • 1 teaspoon vanilla extract
  • 1 tub (8 oz) lite Cool Whip, thawed

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
  2. Mix Cake Batter: In a large bowl, combine the dry milk chocolate cake mix, chocolate Greek yogurt, and water. Stir these ingredients well for 1-2 minutes until the mixture is smooth and fully incorporated.
  3. Bake the Cake: Pour the prepared batter into the greased baking dish, then bake for 25-30 minutes. To check doneness, insert a toothpick in the center; it should come out clean when the cake is ready.
  4. Cool the Cake: Allow the baked cake to cool completely in the baking dish before applying frosting to prevent melting or sliding.
  5. Prepare Frosting: In a separate bowl, whisk together the 1% milk, sugar-free chocolate instant pudding mix, and vanilla extract for 1-2 minutes until the mixture thickens.
  6. Fold in Cool Whip: Gently fold the thawed lite Cool Whip into the pudding mixture to create a smooth, creamy frosting.
  7. Frost the Cake: Spread the chocolate pudding frosting evenly over the cooled cake using a spatula or knife.
  8. Serve or Chill: Serve the cake immediately for a soft texture, or refrigerate for a few hours to enjoy a firmer, more set frosting.

Notes

  • Make sure the cake is completely cool before frosting to avoid melting the Cool Whip-based frosting.
  • For a dairy-free version, consider substituting yogurt and milk with plant-based alternatives.
  • Store leftovers covered in the refrigerator for up to 3-4 days.
  • Using sugar-free pudding mix keeps the dessert lower in sugar without sacrificing flavor.

Find it online: https://slsrecipes.com/skinny-chocolate-cake-recipe/