Guest Author - Deborah Adams
This spectacular dessert serves a crowd and can be made ahead of time. 1 pkg. light
devil's food cake mix
1 1/3 cups water
2 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
3 cups cold fat-free milk 1 (5.9 oz.) pkg. chocolate instant pudding mix
1/2 cup coffee-flavored liqueur or 1/2 cup strong brewed coffee
1 (8 oz.) carton frozen fat-free whipped topping, thawed
1/2 cup chopped reduced fat chocolate toffee crisp bars (about 4 bars)
Preheat oven to 350° F. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Spoon batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 350° F. for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
Combine milk and pudding mix in a medium bowl; prepare according to package
directions.
Tear half of cake into pieces; place in a 3 quart bowl or trifle dish. Pour half of Kahlua over cake pieces; top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahlua, pudding, whipped topping, and chocolate bars.
Cover; chill at least 4 hours. Yield: 16 servings (serving size: about 1 cup).
CALORIES 269 (14% from fat); FAT 4.2g (sat 1.3g, mono 0.7g, poly 0.9g); PROTEIN
4.1g; CARB 48.4g; FIBER 1.1g; CHOL 16 mg; IRON 1 mg; SODIUM 476 mg; CALC
93 mg
This recipe is posted with permission from Bitsy's Kitchen. For many more great
recipes please visit her site and find many more wonderful recipes!
