This Lightened Up Triple Layer Chocolate Cake is something that every chocolate lover should have!!

Makes 15 servings

You may already suspect that I have a love for cheesecake- so I knew I needed to combine that with a delicious chocolate cake. I’m telling you this Lightened Up Triple Layer Chocolate Cake is life!! With Mother’s Day coming up in a few weeks-this would make the perfect Mother’s Day dessert! It’s perfect for ANY gathering-and the best part-no one will suspect its “Lightened Up.”

Now, you can have your cake and eat it too! 

Be sure to check out these low point cakes as well:

Skinny Pineapple Upside Down Cake

Skinny Mandarin Orange Cake

Pear Bundt Cake

Skinny Carrot Cake with Cream Cheese Icing

To make this delicious cake you will preheat the oven to 350 degrees.

Then using a large mixing bowl bowl combine, cake mix, 3 eggs, unsweetened applesauce and water.

 

Mix until all combined. Then set aside.

Spray a 9×13 baking dish with non stick cooking spray. Pour cake batter into the prepared baking pan.

Using a stand mixer or hand mixer, beat together fat free ricotta cheese, cream cheese, sugar substitute, eggs, and vanilla until smooth.

This could take up to 2 minutes.

Then gently pour ricotta mixture evenly over the top of the cake batter.

Using a rubber spatula, spread the ricotta mixture over the top of the cake batter-until it covers the entire batter.

Cook for 50-60 minutes or until cake it completely cooked through. Remove from oven.

Allow cake to cool for 15-20 minutes before frosting.

Meanwhile, in a small mixing bowl combine, skim milk with the pudding mix. Whisk until well combined.

Fold fat free cool whip into the pudding. And mix until all ingredients are incorporated.

Spread the pudding mixture over the top of the cooled cake.

Cover the cake with foil and allow the cake to chill in the refrigerator for at least 6 hours, or overnight- which is recommended before serving. 

 

Cake Layer Ingredients:

• 1 package Pillsbury Moist Supreme Sugar Free Devil’s Food Cake Mix
• 3 eggs or 3/4 cup liquid egg substitute 
• 1/2 cup unsweetened applesauce 
• 1 cup water

Cream Cheese Layer Ingredients: 

• 1 tsp vanilla extract 
• 2 cups fat free or low fat ricotta cheese
• 4 oz. 1/2 less fat cream cheese, room temperature 
• 3 eggs
• 1/2 cup sugar substitute ( I use Lakanto Monkfruit Sweetener Classic )

Top Layer Ingredients:

• 2 ( 1 oz.) packages Jell-O Sugar-Free Instant Pudding & Pie Filling, Chocolate Fudge
• 2 cups cold fat free skim milk *
• 6 oz. fat free or light cool whip

Optional Toppings: (not included in the point value)

• Smucker’s sugar free caramel sauce
• Fat Free Reddi Whip

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl bowl combine, cake mix, 3 eggs, unsweetened applesauce and water. Mix until all combined. 
3. Spray a 9×13 baking dish with non stick cooking spray. Pour cake batter into the prepared baking pan. Then set aside.
4. Using a stand mixer or hand mixer, beat together fat free ricotta cheese, cream cheese, sugar substitute, eggs, and vanilla until smooth. This could take up to 2 minutes.
5. Then gently pour ricotta mixture evenly over the top of the cake batter. Using a rubber spatula, spread the ricotta mixture over the top of the cake batter-until it covers the entire batter. (The cheese layer will sink into the cake batter while baking and you will have a thin layer of cake on the bottom.)
6. Cook for 50-60 minutes or until cake it completely cooked through. Remove from oven.
7. Allow cake to cool for 15-20 minutes before frosting. 
8. Meanwhile, in a small mixing bowl combine, skim milk with the pudding mix. Whisk until well combined. Fold fat free cool whip into the pudding. And mix until all ingredients are incorporated.
9. Spread the pudding mixture over the top of the cooled cake.
10. Cover the cake with foil and allow the cake to chill in the refrigerator for at least 6 hours, or overnight- which is recommended before serving. 
11. Using a knife, cut into 15 equal servings. Serve and top with fat free Redid Whip and 1 Tbsp Smucker’s Sugar Free Caramel or Smucker’s Chocolate Sundae Sauce, for additional points.

Notes: 

1. This cake tastes best served cold.
2. *I do not recommend substituting the skim milk for unsweetened almond milk. The pudding will not set properly with unsweetened almond or cashew milk. 
3. The optional toppings are not included in the point value.

Makes 16 servings

6 Points® per serving

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