Ingredientes para Low Fat Low Cholesterol Chocolate Cake Cupcakes
- Betty Crocker Super Moist Cake Mix
- 1 (15 ounce) can pumpkin puree
- Warm Water
- 1 teaspoon ground cinnamon
- Sugar Free Instant White Chocolate Pudding Mix
- Skim Milk
- Cool Whip Lite
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Cómo preparar Low Fat Low Cholesterol Chocolate Cake Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease a 9x13 inch baking pan.
- In a large bowl, combine cake mix, pumpkin puree, water, and cinnamon. Mix until thoroughly blended. The batter will be thick.
- If making cupcakes, fill each liner almost to the top. If making a cake, pour batter into the prepared 9x13 inch pan.
- Bake for 20-25 minutes for cupcakes, or 40-45 minutes for a 9x13 inch cake, or until a toothpick inserted into the center comes out clean.
- Let the cake or cupcakes cool completely before frosting.
- While the cake cools, prepare the frosting: In a medium bowl, combine instant chocolate pudding mix and milk. Whisk until smooth.
- Gently fold in the Cool Whip until combined. Adjust the amount of Cool Whip to your desired consistency.
- Once the cake is completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
7g
Carbs
1g
