You are here: Home » Recipes » Light Triple Chocolate Cake Light Triple Chocolate Cake Recipe by Relish ContributorKitchen Tested Yield 16 servings Enjoy this chocolate cake without the guilt. PrintEmail Ingredients Cake: Cocoa1 (18 1/2-ounce) box of light or regular devil's food cake mix1 (4-serving) box instant chocolate pudding mix1 cup nonfat sour cream1/4 cup canola oil1/3 cup skim milk1 large egg3 large egg whites1/3 cup almond liqueur (such as Amaretto)1 teaspoon almond extract1/3 cup semisweet chocolate chipsAlmond Glaze:1 1/2 cups confectioners' sugar1/4 cup skim milk1 teaspoon almond extract Instructions Preheat oven to 350F. Coat a 10-inch fluted bundt pan with nonstick cooking spray and dust with cocoa. To prepare the cake: Place cake mix, pudding mix, sour cream, oil, skim milk, egg, egg whites, liqueur and almond extract in a large mixing bowl. Beat with a mixer 2 minutes, or until mixture is well blended. Stir in chocolate chips. Pour into bundt pan and bake 40 to 50 minutes, until a toothpick inserted in the middle comes out clean. Meanwhile, make the glaze: Mix confectioners’ sugar, milk and almond extract together in a small bowl. Let stand at room temperature until ready to use. Let cake cool on a rack 10 minutes. Invert onto a serving plate. Drizzle glaze over warm cake.