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Desserts

Smart-Choice Warm Chocolate Pudding Cake

photo by:kraft
This chocolatey cake is best served warm, when the pudding topping is deliciously melted. But don't worry—the leftovers are just as good chilled too.
time
prep:
15 min
total:
1 hr 35 min
servings
total:
16 servings, 2/3 cup each

What You Need

1
pkg.  (2-layer size) devil's food cake mix
2
pkg.  (1 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
1/3
cup  sugar
2
cups  cold fat-free milk
1-1/4
cups  water
1
cup  thawed COOL WHIP LITE Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with COOL WHIP.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as JELL-O Chocolate Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping, result in a savings of 40 calories and 1g of fat per serving when compared to a traditional recipe.
Note
Have leftovers? Refrigerate until ready to serve. No need to reheat before serving. This easy-to-make cake is equally delicious served cold.
Easy Cleanup
The cake is baked on the baking sheet to catch any sauce that might bubble over the sides of the dish as the cake bakes.
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