Low Fat Low Calorie Chocolate Icing Food

FLUFFY FAT-FREE CHOCOLATE FROSTING

Steps:

• In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk.
• Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick).
• Using a spatula mix in the thawed Cool Whip topping until completely blended.
• Spread over cake.

LOW CALORIE CHOCOLATE CAKE W/ FROSTING

Steps:

• In a small bowl place water and cocoa powder and mix together.
• Add all of the ingredients for cake mixture(including cocoa powder mixture) into one bowl and mix together.
• Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.
• Pour mixture into pan.
• Bake at 350F for 35 minutes.
• For frosting, add light creme cheese and light butter and creme together.
• Add splenda and lightly mix.
• Add cocoa powder and salt and mix to combine.
• Add vanilla and mix.
• If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it).
• When the cake is cooled frost the tops and sides of the cake!

LOW FAT CHOCOLATE BUTTERCREAM

Steps:

• Combine coffee granuals with the milk, swish/stir to dissolve, set aside. (coffee optional).
• Cream butter and cream cheese at medium speed until light and fluffy.
• Add vanilla and salt, beat well.
• Gradually add cocoa powder, sugar and milk, beating at low speed. Increase to high and beat until well blended and easy to spread. You may need to add a bit more milk if the consistency is too think.