Off-The-Wall Chocolate Cake
Yield
1 cakePrep
15 minCook
50 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, devils food
|
|
| 3 | each |
egg whites
|
*
|
| 1 ¾ | cups |
water
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | cup |
semi-sweet chocolate
in pieces, null, null |
*
|
| 1 | cup |
sugar
|
|
| 8 | ounces |
cream cheese (nonfat)
soft |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, devils food
|
|
| 3 | each |
egg whites
|
*
|
| 414 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
walnuts
chopped |
|
| 237 | ml |
semi-sweet chocolate
in pieces, null, null |
*
|
| 237 | ml |
sugar
|
|
| 231.2 | ml/g |
cream cheese (nonfat)
soft |
Directions
Preheat oven to 350℉ (180℃).
Spray 9 x 11 x 2 pan with non-stick coating.
In a large bowl beat cake mix, egg whites and water together until smooth and well mixed.
Pour in baking pan. Mix soft cream cheese, sugar and egg together until creamy.
Stir in chips and nuts.
Drop cream cheese mixture in cake batter by spoonfuls.
Bake for 50 minutes or until cake springs back at touch.
Cool on wire rack.
