Description

This Skinny Chocolate Cake is a delicious, lower-calorie dessert that combines rich chocolate flavor with light ingredients like Greek yogurt and sugar-free pudding. Perfect for those looking to satisfy their sweet tooth without the guilt, this cake is moist, fluffy, and topped with a creamy lite Cool Whip frosting. It’s quick to prepare and ideal for any occasion.

Ingredients

Scale

Cake Ingredients

1 box (15.25 oz) milk chocolate cake mix (dry)
2 containers (5.3 oz each) chocolate Greek yogurt
1 cup water

Frosting Ingredients

1 cup 1% milk
1 box (1.4 oz) sugar-free chocolate instant pudding mix
1 teaspoon vanilla extract
1 tub (8 oz) lite Cool Whip, thawed

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
Mix the Batter: In a large mixing bowl, combine the dry chocolate cake mix, the two containers of chocolate Greek yogurt, and the cup of water. Mix thoroughly for 1-2 minutes until the batter is smooth and well blended.
Bake the Cake: Pour the prepared batter into the greased baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the baking dish to ensure proper texture when frosting.
Prepare the Frosting: In a separate bowl, whisk together the 1% milk, sugar-free chocolate instant pudding mix, and vanilla extract for 1-2 minutes until the mixture thickens.
Fold in Cool Whip: Gently fold the thawed lite Cool Whip into the pudding mixture until the frosting is smooth and evenly combined.
Frost the Cake: Spread the frosting evenly over the cooled cake using a spatula or knife.
Serve or Chill: Serve the cake immediately for a soft frosting texture or refrigerate it for a few hours if you prefer a firmer frosting.

Notes

Ensure the cake is completely cool before applying the frosting to prevent it from melting.
For an extra rich flavor, consider adding a teaspoon of instant coffee granules to the cake batter.
Store leftover cake covered in the refrigerator for up to 3 days.
To make the cake gluten-free, substitute with a gluten-free chocolate cake mix.