6 points

Frosty the Vanilla Cake by skinny taste


3 tbsp. (about 3/4ths of a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
1/2 tsp. vanilla extract
1 1/2 cups Cool Whip Free (thawed)
3/4 cup fat-free cream cheese, room temperature

Half of an 18.25-oz. box (about 1 3/4 cups) moist-style white cake mix
3/4 tsp. baking powder
1 cup club soda, room temperature
1 tsp. vanilla extract
1/2 cup liquid egg whites (about 4 egg whites)

Preheat oven to 350 degrees. Spray a 9″ round cake pan with nonstick spray.

To make the topping, in a medium bowl, combine pudding mix, sweetener, and vanilla extract. Add 3 tbsp. cold water and stir vigorously until smooth and slightly thickened. Add Cool Whip and cream cheese, and stir until smooth. Cover and refrigerate.

To make the cake, in a large bowl, thoroughly mix cake mix with baking powder. Add club soda and vanilla extract, and whisk until completely smooth.

Place egg whites in another medium bowl. With a handheld electric mixer set to medium speed, beat until fluffy, 1 – 2 minutes.

Gently but thoroughly fold egg whites into cake mixture. Pour batter into the cake pan. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.

Once cool, transfer cake to a large plate. Evenly spread with topping. Slice, serve, and enjoy! (Refrigerate leftovers.)


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