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Frosted Chocolate Snack Cake Created With: Baking Mix - Chocolate "I make the Chocolate Baking Mix as a chocolate snack cake. When the cake cools, I frost it with (a mixture of) 1 cup skim milk, 8 oz. container Cool Whip Free, and 1 small package (1.4 oz.) of sugar free instant pudding (I vary the flavors). After frosting the cake, I cut it into 16 pieces (very generous servings). ...The cake lasts in my refrigerator for one week and is delicious up to the final day."
Note from the Kitchen of Southaven Farm: After making this frosting a few different ways, we were most successful by placing the pudding mix and milk in a bowl, beating with an electric mixer on low speed to combine, and then folding in the container of Cool Whip Free. Then we continued beating until it was smooth, creamy, and wonderfully fluffy.
 NUTRITION INFORMATION per serving (1 of 16), using all fat-free dairy products and Splenda, including frosting: NUTRITION INFORMATION per serving (1 of 16), using all fat-free dairy products and sugar, including frosting: - JC, Saddle Brook, NJ |
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