Weight Watchers Chocolate Cake with Raspberry Cream

(from Lisa Mc’s recipe box)

12 servings – 6 points/serving

Categories: Desserts


  • 1 pkg "moist" variety dark chocolate cake mix
  • 1 C water
  • 3/4 C fat-free egg substitute
  • 1/4 C unsweetened applesauce
  • 2 Tbsp vegetable oil
  • 2 (9") round cake pans
  • 8 oz container frozen light whipped topping, thawed
  • 1/2 package fat free, sugar free vanilla pudding mix
  • 1/2 C fat free milk
  • 2 Tbsp confectioners' sugar
  • 1 C frozen raspberries, slightly thawed


  1. Using cake ingrediants, follow cake mix directions for mixing & baking – cool layers completely.

  2. Combine 1st 4 ingredients, mixing well untill well blended

  3. Divide cream mixture in half. Reserve 8 raspberries for decoration and mis remaining raspberries into 1/2 of th ecream mixture, breaking up the berries as you blend. (Should turn pink.)

  4. Place one cake layer on cake platter. Cover top with 2/3 of the raspberry cream mixture, then top with remaining cake layer. Using remaining raspberry mixture, frost the top of cake.

  5. Decorate with reserved raspberries

  6. Serve immediately or refrigerate until ready to serve.

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