My recipe will change the way you think about diet desserts! When we think of diet; we think of no fat, no sugar and no flavor, right? Well, this recipe will open up a whole new world of ideas for the person who needs to watch their fat and sugar intake and their expanding waistline. You can make this cake in any flavors or combinations you desire, and enjoy every decadent bite! Who doesn't like chocolate? And the frosting is to die for!
Photos and humble recipe is my own and frosting recipe is by Yota.
You don't like chocolate? Then try spice cake mix with this frosting recipe flavored with orange extract. Yummy!
2You will need one box of Pillsbury moist chocolate cake mix. (Don't add anything else to this mix!)
3You will need one 14 ounce can of Libby's pumpkin.
4MAKE THE TWO-INGREDIENT CAKE:
Combine the moist cake mix and the can of pumpkin in a medium mixing bowl, adding a couple tablespoons of water. (DON'T ADD ANYTHING ELSE LIKE EGGS OR OIL!)
5PREHEAT THE OVEN:
Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper. (about 10 X 14 size)
6The batter will be stiff. Spread it in the pan and bake in the pre-heated oven for 25 minutes until a toothpick test is clean. Remove from the oven and cool on a rack.
7This cake has great texture!
8PREPARE THE DIET FROSTING:
Combine the cream cheese, Greek yogurt, extract and splenda in a small mixing bowl. Mix well with a spoon. It will be stiff.
9Frost the cake when it is cool, or cut into small serving pieces and make a zig zag design as I did in my photo. How? You can put the frosting in a small zip lock bag and cut off the end and squeeze the bag to force the frosting through it to make a simple design. I store the cut pieces in a square container in the refrigerator. Enjoy!
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