White Chocolate-Frosted Chocolate Cake

White Chocolate-Frosted Chocolate Cake
Servings: 10 Prep 15 mins Bake 350°F 25 mins


  • 1 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 box (3.3 ounces) instant white-chocolate-flavored pudding
  • 3/4 cup skim milk
  • 1 cup frozen nonfat whipped topping, thawed

Make It

1. Heat oven to 350 degrees F. Coat an 8-inch-round cake pan with cooking spray; line bottom with waxed paper; coat paper.


2. In medium-size bowl, whisk flour, cocoa powder, baking soda, baking powder and salt.

3. In large bowl, with electric mixer, beat butter and sugar until blended, about 1 minute. Add egg and vanilla, beat on high speed until smooth, 1 to 2 minutes. On low speed, beat in flour mixture alternating with buttermilk, until batter is blended. Evenly spread into prepared pan.

4. Bake in 350 degrees F oven for 25 minutes until toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes. Run knife around edge; invert cake onto rack; let cool.


5. In medium-size bowl, combine pudding mix and skim milk. Beat on medium speed for 2 minutes until thickened. Fold in thawed whipped topping. Refrigerate 5 minutes.

6. Place cake on serving plate; frost sides and top with frosting. If desired, run a cake comb around sides to decorate. Serve immediately or refrigerate until serving.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 190, Fat, total (g): 4, chol. (mg): 29, sat. fat (g): 2, carb. (g): 33, fiber (g): 2, pro. (g): 5, sodium (mg): 394, Percent Daily Values are based on a 2,000 calorie diet.