Dark Chocolate Fudge Pudding Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 - 18.25 oz box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix, unprepared 1 cup water 1/3 cup unsweetened all natural applesauce 3 large eggs2 - 1.4 oz pkgs fat-free instant chocolate fudge pudding mix 4 cups fat-free skim milk 8 oz fat-free whipped topping 2 - 0.81 oz pkgs of 100 calorie snack pack baked chocolate wafer snacks (like Oreo thin crisps)
Preheat oven to 350 degrees Fahrenheit for metal or glass pans. Spray sides and bottom of 9x13 cake pan with cooking spray.
Blend dry cake mix, water, applesauce and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
Pour batter into cake pan and bake immediately for 35 to 38 minutes. Cake is done when toothpick inserted in center comes out clean.
Cool in pan completely. After cake is completely cool, use a wooden spoon handle to press holes 1 to 2 inches apart into top of cake (about 3/4 down into cake).
Mix instant pudding mix with milk according to directions on the box just until starting to set. Immediately pour prepared pudding into holes until each hole is filled, then pour rest of pudding over the top of the cake spreading it out so it looks like the cake was frosted with the pudding.
Refrigerate until pudding is set (at least 2 hours). Once pudding is set, spread whipped topping over top of pudding.
Crush the wafer snacks. Sprinkle the crushed snacks over the top of the whipped topping.
Keep cake refrigerated.
Cut cake into 18 pieces, 1 piece per serving.
Number of Servings: 18
Recipe submitted by SparkPeople user PLDG2HEALTH.
Blend dry cake mix, water, applesauce and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
Pour batter into cake pan and bake immediately for 35 to 38 minutes. Cake is done when toothpick inserted in center comes out clean.
Cool in pan completely. After cake is completely cool, use a wooden spoon handle to press holes 1 to 2 inches apart into top of cake (about 3/4 down into cake).
Mix instant pudding mix with milk according to directions on the box just until starting to set. Immediately pour prepared pudding into holes until each hole is filled, then pour rest of pudding over the top of the cake spreading it out so it looks like the cake was frosted with the pudding.
Refrigerate until pudding is set (at least 2 hours). Once pudding is set, spread whipped topping over top of pudding.
Crush the wafer snacks. Sprinkle the crushed snacks over the top of the whipped topping.
Keep cake refrigerated.
Cut cake into 18 pieces, 1 piece per serving.
Number of Servings: 18
Recipe submitted by SparkPeople user PLDG2HEALTH.
Nutritional Info Amount Per Serving
- Calories: 188.7
- Total Fat: 3.7 g
- Cholesterol: 35.4 mg
- Sodium: 169.2 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
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