I’m so excited to share this WW Friendly Chocolate Cake recipe with you.
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With the recent events of life, we have been stuck at home for about a month now.
It’s been a good thing though, because it gave me some time to get caught up with work enough that I now have some spare time to work on the blog!
I had a baby in December, so prior to that I was trying to get my work done ahead of time so I could enjoy a bit longer of a maternity leave.
That didn’t leave much time to dedicate to this blog – and for that I’m sorry.
But I’m back and I’ve been a cooking fool!
I haven’t done many dessert recipes and it’s mainly because I always assumed dessert was going to be harder to get healthy, or even semi-healthy.
But I had a good time, and I mean tasty time, creating this recipe and I’m very happy with how it turned out.
By substituting some ingredients that would typically cause the points to rise into the double digits, I was able to keep the count lower.
So why is it that I always want something sweet before bed?
When the kids are tucked in and sleeping, it’s like a bad habit of mine to want to sit down and munch on cookies or eat something sweet.
After I made this cake and ate a piece before bed, I found myself staring at the ceiling, unable to sleep, for quite some time.
Not good when you have a young baby, whom you know is going to wake up any second and demand a night feeding.
Anyways, even though I gave in and had something sweet that night, I didn’t feel very guilty about it and I stayed within my points for the day.
I usually make each recipe I post at least a couple of times to get the ingredients and taste just right.
This time, though, I didn’t do that.
I think it turned out fantastically!
The Cool Whip in the frosting matches perfectly with the dense but moist chocolaty cake.
Some notes on this recipe that I need to share:
I found this relatively easy to make!
You make this cake in a jelly roll pan.
For those of you who don’t know what a jelly roll pan is, it’s a cookie sheet like pan with edges about an inch or so tall.
I used parchment paper to line the pan, but you could also use wax paper.
I always try to get the best tasting foods for the least amount of points.
Make sure you are using Pilsbury Super Moist Devil’s Food Sugar Free Mix.
That is the exact cake mix I used in this recipe, to make sure the point count is accurate.
Okay, I think those are all my notes.
Now, on to the recipe!
This recipe serves 18. Each serving is 5 points on any plan.
WW Friendly Chocolate Cake
1/8 Cup Sugar
1/2 Cup Boiling Water
1 Package Pilsbury Moist Supreme Sugar Free Devil’s Food Cake Mix
8 ounces of thawed Cool Whip Lite Topping
1 package of this ingredient
1 1/2 Cup of Skim Milk
Parchment or Wax Paper
- Preheat oven to 350 degrees.
- Line a 10 x 15 inch jelly-roll pan with waxed or parchment paper.
- In a small-ish bowl, mix together the sugar and boiling water.
- Let cool to lukewarm.
- Make cake mix according to directions, but use 1 1/4 cup water for the mix instead of what it says on box.
- Stir in sugar water mix to cake mix.
- Spread batter in pan – make sure it’s even.
- Bake 20 minutes on middle rack or until the top looks dry.
- Once done baking, turn upside down on a metal cooling rack big enough for the pan lined with parchment or wax paper.
- Remove the pan and the wax/parchment paper from top.
- While cake is cooling, combine milk, pudding and Cool Whip in a medium size bowl.
- Chill Cool Whip mixture 15 minutes in refrigerator.
- Cut the cake into thirds.
- Layer the first layer with a layer of the Cool Whip mixture.
- Place another layer on top of that layer, top with Cool Whip mixture.
- Place final third on top of that, and frost the top with the rest of the Cool Whip mixture.
- Chill for two hours before slicing into 18 uniform pieces.
Makes 18 Servings
Each Serving is 5 Points – no matter what plan you follow
Personal Points = 5 points per serving
*** For the most accurate point count, add this recipe into the recipe builder in the W.W. app. WW Personal Points™ are individual to each person, so your points may vary. ***
WW Friendly Chocolate Cake
This light and creamy chocolate cake will satisfy your cravings for sure! At just 5 points per serving on any plan, this will be a recipe you will make over and over again.
- 1/8 Cup Sugar
- 1/2 Cup Boiling Water
- 8 ounces of thawed Cool Whip Lite Topping
- 1 package Jell-O sugar free, fat free instant chocolate pudding
- 1 1/2 Cup of Skim Milk
- 1 Package of Pilsbury Sugar Free Devil's Food Cake Mix
Preheat oven to 350 degrees.
Line a 10 x 15 inch jelly-roll pan with waxed or parchment paper.
In a small-ish bowl, mix together the sugar and boiling water.
Let cool to lukewarm.
Make cake mix according to directions, but use 1 1/4 cup water for the mix instead of what it says on box.
Spread batter in pan - make sure it's even.
Bake 20 minutes on middle rack or until the top looks dry.
Once done baking, turn upside down on a metal cooling rack big enough for the pan lined with parchment or wax paper.
Remove the pan and the wax/parchment paper from top.
While cake is cooling, combine milk, pudding and Cool Whip in a medium size bowl.
Chill Cool Whip mixture 15 minutes in refrigerator.
Cut the cake into thirds.
Layer the first layer with a layer of the Cool Whip mixture.
Place another layer on top of that layer, top with Cool Whip mixture.
Place final third on top of that, and frost the top with the rest of the Cool Whip mixture.
Chill for two hours before slicing into 18 uniform pieces.
Amount Per Serving Calories 159Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 252mgCarbohydrates 31gFiber 0gSugar 18gProtein 2g
Enjoy! Let me know how you like it below!
Tuesday 21st of September 2021
You can make this in a regular 9" round cake pan as well right?
Wednesday 22nd of September 2021
Yes! You can make it really in any pan, but you'd need to adjust the servings to your liking, and then the points may be different. If you subscribe to WW, you can use the recipe builder to help you do this.