Super-Moist Chocolate Cake With Chocolate-Cinnamon Mousse

Yield: 12 servings
Calories: 276
Theme: New
Rating:  This recipe has not been rated
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TV host Sandra Lee makes a few swaps when making super-moist chocolate cake from the box. Healthy substitutes can help cut down on the fat content and add more nutrients to cake without sacrificing taste or texture. The three main substitutes in this decadent chocolate cake are applesauce, fat-free plain yogurt, and finely grated zucchini. Since about 95 percent of a zucchini is water, this fat-free and vitamin-C-rich vegetable offers plenty of moisture and is perfect for the job. Lee also replaces the eggs in this recipe with egg whites and uses cooking spray instead of butter or oil. For the mousse spread, Lee blends tofu with instant pudding for an extra protein boost. Finish with a garnish of fresh berries that are bursting with antioxidants.

Ingredients

  • Canola oil cooking spray, Mazola® Pure
  • 3 medium zucchini, finely grated (about 3 cups)
  • 1 package (18.25-ounce) chocolate fudge cake mix, Betty Crocker®
  • 1 1/2 cups organic applesauce, Santa Cruz®
  • 5 large egg whites
  • 3/4 cup fat-free plain yogurt, Horizon Organic®
  • 1 cup fat-free milk
  • 1 block (12.25-ounce) soft silken tofu, Mori-Nu®
  • 1 box (3.9-ounce) instant chocolate fudge pudding mix, Jell-O®
  • 1 tbsp ground cinnamon, McCormick®
  • Whole fresh strawberries (optional)
  • Powdered sugar, C&H® (optional)

Directions

1. For cake, preheat oven to 350°F. Lightly coat only the bottom of a 13-×-9-inch cake pan with cooking spray.

 

2. In a large mixing bowl, combine zucchini, cake mix, applesauce, egg whites, and yogurt. Beat on low speed of an electric mixer for 2 minutes, scraping sides of bowl often. Pour into prepared pan.

 

3. Bake in preheated oven for 45 to 50 minutes or until toothpick inserted into center of cake comes out clean. Cool cake in pan on a wire rack.

 

4. For mousse, place milk in a blender; add tofu. Cover and blend on high until smooth.

 

5. In a small mixing bowl, combine milk mixture, pudding mix, and cinnamon. Beat on low speed of an electric mixer for 2 minutes. Cover and refrigerate until ready to use.

 

6. To serve, cut cake into individual servings. Spoon some of the mousse over each serving. Garnish with strawberries (optional). Dust with powdered sugar (optional).

Watch The Video

This recipe was recently featured in Dr. Oz Food Investigation: Supermarket Steaks -- What’s Good, What’s Not, and How Do You Know?.

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