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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 293.5
  • Total Fat: 6.7 g
  • Cholesterol: 7.8 mg
  • Sodium: 294.2 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake calories by ingredient
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Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake

Submitted by: VIKTORIALYN

Introduction

Looking for ways to make this recipe a bit more figure friendly! Substituted applesauce for oil and used Fat Free Hot Fudge topping. MMMM! Looking for ways to make this recipe a bit more figure friendly! Substituted applesauce for oil and used Fat Free Hot Fudge topping. MMMM!
Number of Servings: 16

Ingredients

    1 Chocolate Cake mix
    3/4 C Egg Beaters
    1/2 C unsweetened applesauce
    1 1/3 C water

    6 Cups light mint chip ice cream
    1 C Fat Free Hot Fudge

Directions

Mix cake batter according to box instructions using egg beaters in place of eggs and applesauce in place of oil. Bake two 8 or 9 inch round pans according to temp on box. Let cool. Sit ice cream container on counter to soften for about 15-20 minutes. Scoop 6 Cups of ice cream in same size round cake pan and once smoothed out, return to freezer to harden. When cake is cool, remove ice cream from freezer. Fill sink with hot water, dip pan into water up to rim for count of 5 seconds. Remove from water quickly and run knife around edge to loosen. Flip over on top of bottom cake layer. Return to freezer to harden ice cream. Once ice cream is hardened, add second layer of cake. Heat hot fudge and spoon 1 cup onto top layer of cake. Smooth out and return to freezer to harden. When ready to serve use sharp knife to slice. Serving size is 1/16 of cake.

Number of Servings: 16

Recipe submitted by SparkPeople user VIKTORIALYN.






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