BONNIE'S DIET CAKE

BONNIE'S DIET CAKE image

Provided by BonniE ! @ReikiHealsTheSoul

Categories Cakes

Number Of Ingredients 8

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THE CAKE
1 - 14 ounce box of sugar free pillsbury moist devil's food cake mix
1 - 14 ounce can of pure libby's pumpkin (and no you will not taste it in the cake)
THE FROSTING
1 - 8 ounce tub of whipped fat free cream cheese
4 - ounces fat free greek yogurt
1/4 to 1/2 - cup splenda (taste it as you add it until it is sweet enough)
1 to 2 - teaspoons of any extract flavor (taste it after one teaspoon to see if you want it stronger)

Steps:

Cook's Tip: You don't like chocolate? Then try spice cake mix with this frosting recipe flavored with orange extract. Yummy!
You will need one box of Pillsbury moist chocolate cake mix. (Don't add anything else to this mix!)
You will need one 14 ounce can of Libby's pumpkin.
MAKE THE TWO-INGREDIENT CAKE: Combine the moist cake mix and the can of pumpkin in a medium mixing bowl, adding a couple tablespoons of water. (DON'T ADD ANYTHING ELSE LIKE EGGS OR OIL!)
PREHEAT THE OVEN: Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper. (about 10 X 14 size)
The batter will be stiff. Spread it in the pan and bake in the pre-heated oven for 25 minutes until a toothpick test is clean. Remove from the oven and cool on a rack.
This cake has great texture!
PREPARE THE DIET FROSTING: Combine the cream cheese, Greek yogurt, extract and splenda in a small mixing bowl. Mix well with a spoon. It will be stiff.
Frost the cake when it is cool, or cut into small serving pieces and make a zig zag design as I did in my photo. How? You can put the frosting in a small zip lock bag and cut off the end and squeeze the bag to force the frosting through it to make a simple design. I store the cut pieces in a square container in the refrigerator. Enjoy!