Triple Chocolate Snack Cake

www.mykitchenadventures1.blogspot.com

adapted loosely from MKA recipe for White Chocolate Bundt Cake


Printable Recipe


Servings - 24 or 18 ( depending how you decide to cut it)   Serving size - 1 piece of cake   Points Plus per serving - yield 24 pcs = 4 points+ , yield 18 pcs = 5 points+

Yield 24 pcs:  Calories - 130,   Total Fat - 3.5g,   Carb. - 22.5g,   Protein - 2.1g,   Fiber - 0g

Yield 18 pcs:  Calories - 173,   Total Fat - 4.6g,   Carb. - 30g,   Protein - 2.8g,   Fiber - 0g



1 ( 18.25 oz) box of chocolate cake mix, any brand

1 (1.4 oz) pkg. of chocolate fudge instant pudding mix, sugar free, fat free

1 cup fat free sour cream

1 cup water

1 egg + 1 egg white

2 TBS. canola oil

1/2 cup mini chocolate chips


1.  Preheat oven to 350 degrees F.  Spray 9" x 13" glass baking dish with cooking spray.  

2. In large bowl, combine all ingredients except chocolate chips.  Beat with an electric mixer at low speed until combined, then at med speed for about 2 minutes.  Batter will be thick.  Fold in chocolate chips with wooden spoon or silicon spatula.   Pour batter into prepared pan and spread evenly.  

3.  Bake for 25 - 35 minutes, or until toothpick inserted into center comes out clean.  Remove and allow to cool to room temp on rack.  Cut into either 24 pcs or 18 pcs.  Sprinkle with powdered sugar just before serving. 

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