Light Triple Chocolate Cake

Kitchen Tested
  • Yield 16 servings

Enjoy this chocolate cake without the guilt.


1 (18 1/2-ounce) box of light or regular devil's food cake mix
1 (4-serving) box instant chocolate pudding mix
1 cup nonfat sour cream
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup almond liqueur (such as Amaretto)
1 teaspoon almond extract
1/3 cup semisweet chocolate chips
Almond Glaze:
1 1/2 cups confectioners' sugar
1/4 cup skim milk
1 teaspoon almond extract


  1. Preheat oven to 350F. Coat a 10-inch fluted bundt pan with nonstick cooking spray and dust with cocoa.
  2. 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.
  3. 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.
  4. Let cake cool on a rack 10 minutes. Invert onto a serving plate.  Drizzle glaze over warm cake.



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