Today is my husband’s birthday. What better way to celebrate (from a hospital bed) than with a cake?! My dear blogging friend, Ashton from Something Swanky, has so generously offered to help me out with posting here and there to help me keep up my blog at this difficult time that my family is going through. I cannot thank her enough for her kindness, and you won’t be able to thank her enough when you see the yummy posts she has in store for you, like today’s recipe! Doesn’t it just make your mouth water?! And this delectable dessert is only 3+ points! Talk about AMAZING!
This is Ashton, from Something Swanky.
I’ll be posting over here at Chef-in-Training every once in a while in the coming weeks/months as Nikki needs me to. I wish it was under better circumstances, but I’m happy to be here with you all the same, and look forward to sharing my favorite recipes with you!
If you know me, you know I like desserts.
Like crazy tons.
Which, of course, translates to: I’m always trying to lose weight.I love Smart Ones desserts when I’m watching what I eat.But they’re kind of pricey… And I can’t get over that nagging feeling that I could probably be making small-portioned desserts that taste just as good as the ones that come in those little red boxes.
So today I finally did it.
I tackled the Double Fudge Cake.
It tastes just as good.
And guess what?
My version is 1 Points+ less than theirs!
(which means I can add 1/4 c. frozen yogurt with out feeling bad about it…) And just like Smart Ones, I can make a batch to stock my freezer for whenever a craving strikes!
Stock up and enjoy!
I am not in any way professionally affiliated with Weight Watchers, Inc. or Smart Ones and this post was not endorsed, approved, or acknowledged by either company. I am a Weight Watchers Member. The Points+ for this recipe were calculated using caloriecount.about.com and my own official Weight Watcher Points+ calculator.
1 c. Pillsbury Sugar Free Devil’s Food Cake mix
2 eggs whites
1/2 c. water
1-2 Tbsp. sugar free chocolate syrup per cake
1/2 Tbsp. mini chocolate chips
Whisk together the cake mix, egg whites, and water.
Divide among 12 liners in a muffin tin (I used a small cookie scooper, 2 scoopfuls per cupcake liner– you may have to scrape the bowl, but it can definitely be done!!).
Bake at 350º for 18 minutes.
Top with sugar free chocolate syrup and chocolate chips. Freeze the rest of the batch for later!