Light Triple Chocolate Cake
Kitchen Tested 
- Yield 16 servings
Enjoy this chocolate cake without the guilt.
Ingredients
- Cake:
- Cocoa
- 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
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.
