There is an original “Better Than Sex” cake so this is almost — as it’s my trim & terrific version — this easy all-time favorite is made with a cake mix, German chocolate, chocolate chips and an almond glaze.
Makes 16-20 servings
1 (18.25-ounce) box yellow cake mix
2/3 cup plus 1-2 tablespoons skim milk
1/4 cup canola oil
2 egg whites
1 cup nonfat plain yogurt
1 (4-serving) box instant vanilla pudding and pie filling
1 (4-ounce) bar German chocolate, grated
1/3 cup semisweet chocolate chips
1/2 cup chopped pecans
1 cup confectioners’ sugar
2 teaspoons almond extract
1. Preheat oven 350°F. Coat 10-inch Bundt pan with nonstick cooking spray.
2. In large mixing bowl, combine cake mix, 2/3 cup milk, oil, eggs, egg whites, yogurt, and vanilla pudding. Beat slightly, only until mixture is combined. Stir in grated chocolate, chocolate chips, and pecans.
3. Pour batter into prepared pan. Bake 40-45 minutes, or until an inserted toothpick comes out clean. Do not overbake. Cool 10 minutes, and invert onto a serving plate.
4. In small bowl, mix together confectioners’ sugar, almond extract, and remaining 1-2 tablespoons milk, mixing until well combined. Drizzle over warm cake.
Calories 263 kcal
Calories from Fat 36%
Fat 11 g
Saturated Fat 3 g
Cholesterol 20 mg
Sodium 267 mg
Carbohydrates 39 g
Dietary Fiber 1 g
Total Sugars 29 g
Protein 4 g
Dietary Exchanges: 1 1/2 other carbohydrate, 2 fat
Terrific Tip: Grate chocolate in the food processor — break the chocolate into small chunks and chop with the metal blade using on/off pulses.
When a recipe calls for almond extract be sure to use pure almond extract and not imitation — it really makes a difference!