Cheaters Low Calorie Chocolate Cake Recipes

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• Preheat the oven as directed on box.
• Instead of using any eggs, or water in this recipe, just mix together the oil and the diet cola into the cake mix.
• Mix on med speed until all is blended and no lumps are visible.
• Grease baking dish very well, because there is no egg in the cake mix, it will stick very easily.
• While it is baking, whip the cream cheese and whipped cream together until well blended.
• When cake is cooled, spread cream mixture over it and eat & enjoy!

Steps:

• In a small bowl place water and cocoa powder and mix together.
• Add all of the ingredients for cake mixture(including cocoa powder mixture) into one bowl and mix together.
• Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.
• Pour mixture into pan.
• Bake at 350F for 35 minutes.
• For frosting, add light creme cheese and light butter and creme together.
• Add splenda and lightly mix.
• Add cocoa powder and salt and mix to combine.
• Add vanilla and mix.
• If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it).
• When the cake is cooled frost the tops and sides of the cake!

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

Steps:

• Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
• In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
• Whisk in remaining cake ingredients, blending thoroughly.
• Pour into baking pan, spreading evenly.
• In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
• Pour carefully over batter.
• Pudding layer will be thin and runny.
• Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
• Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.