Chocolate Cake w/ Chocolate Frosting

Do you ever have a failed recipe experiment? Well, I was super inspired by Kim Hoeltje’s delicous pumpkin recipes that I thought I would make fudge cookies from pumpkin and protein. MAJOR SUCCESS FAILURE. So, I quickly got out my blender and added some crucial ingredients to make the most rich and delicious chocolate cake.

Chocolate Cake with Chocolate Frosting
Serves 6 (big slices!) or 12 puny slices 😉
 Cake Ingredients:
1 Sugar Free Fat Free Jell-O Instant Chocolate Pudding Mix
4 scoops Optimum Whey Extreme Milk Chocolate Protein Powder
1 -14.5 oz. can of Pumpkin
1/4c. Hershey’s Dark Cocoa Powder
3/4 c. Egg Whites
6 Tbsp Fat Free Cream Cheese

1 tsp. baking powder
1/4 c. spelt flour
2 Lindt Dark Caramel Chocolate Squares
3 Oreos
1/4 c. Unsweetened Almond Coconut Milk
3 Oreos- Crumbled to Garnish on top

Frosting Ingredients:
1/4 c. cocoa
1/4 c. PB2
Almond Milk and Stevia to desired taste/consistency

Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment paper. Throw all cake ingredients in a blender (including 3 of the six oreos) and mix well!  Pour into pan lined with parchment paper. Crumble three remaining oreos and sprinkle on top. Put in the oven for 30 minutes or until a toothpick comes out clean. Remove and allow to cool completely on a wire rack like pictured below.

Mix all ingredients for the frosting, you may want to double the recipe as I did!  Once the cake is completely cooled, frost away!

Nutrition Facts based on one batch of icing:
F7 C27 P 25 for 1/6th of the cake!

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