Description
This Skinny Chocolate Cake is a healthier twist on a classic favorite, featuring a moist texture made with chocolate Greek yogurt and sugar-free pudding mix. It’s easy to prepare and perfect for those looking to enjoy a guilt-free dessert without compromising on flavor.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) milk chocolate cake mix (dry)
- 2 containers (5.3 oz each) chocolate Greek yogurt
- 1 cup water
Frosting Ingredients
- 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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the cake from sticking.
- Mix cake batter: In a large bowl, combine the milk chocolate cake mix, chocolate Greek yogurt, and water. Mix well for 1-2 minutes until the batter is smooth and uniform.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Remove the cake from the oven and let it cool completely in the baking dish before applying frosting to avoid melting the topping.
- Prepare the frosting: In a bowl, whisk together 1% milk, sugar-free chocolate instant pudding mix, and vanilla extract for 1-2 minutes until the mixture thickens substantially.
- Combine frosting with Cool Whip: Gently fold the lite Cool Whip into the thickened pudding mixture until it is smooth and creamy, ensuring the texture is light yet spreadable.
- Frost the cake: Spread the prepared frosting evenly over the cooled cake surface using a spatula or knife for a perfect finish.
- Chill or serve: Serve the cake immediately for a softer frosting or chill in the refrigerator for a few hours if you prefer a firmer texture before serving.
Notes
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Use lite Cool Whip to keep the dessert lower in calories and fat.
- For a firmer frosting, refrigerate the cake for at least 2 hours before serving.
- You can substitute 1% milk with almond milk for a dairy-free variation, but the texture might slightly differ.
- Store leftovers in the refrigerator covered tightly; it should keep well for up to 4 days.
