A Lighter Too Much Chocolate Cake

While keeping this cake rich and ultra-decadent; we were able to knock off around 300 calories from the original favorite. So feel free to make your slice a bit bigger, after all, you deserve it.

Recipe: Too Much Chocolate Cake


  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant sugar-free chocolate pudding mix
  • 1 cup fat-free sour cream
  • 1/2 cup sugar-free applesauce
  • 6 egg whites
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips
  • Chocolate syrup for garnish


  1. Preheat oven to 350 degrees F
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate Top with as much chocolate syrup as you would like.

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