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Makes 8 servings
1 (8-ounce) box Sweet N Low White Cake Mix
or Sweet N Low Yellow Cake Mix
1 (8-ounce) package reduced fat cream cheese
1/3 cup fat free milk
1 1/2 teaspoons instant coffee granules
1/4 cup hot water
1/4 teaspoon cocoa
1/2 cup reduced fat sour cream
Prepare snack cake as directed on label; bake in 8-inch square cake pan; cool completely. Combine cream cheese and sour cream in medium mixing bowl and beat with an electric mixer until smooth. Add milk and 2 tablespoons chocolate syrup; beat until well blended and set aside. Dissolve coffee in water; set aside. Cut cake horizontally into 2 layers; place bottom cake layer in 8-inch square dish and brush with half the coffee mixture. Spoon half the cream cheese mixture over the cake and drizzle with 1 tablespoon chocolate syrup. Repeat with remaining cake layer, coffee, cream cheese mixture and chocolate syrup. Sprinkle cocoa over top. Cover and refrigerate 4 hours or overnight.
Per Serving: 200 Calories; 6 g Protein; 26 g Carbohydrate; 10 g Fat; 28 mg Cholesterol; 157 mg Sodium.
Food Exchanges: 2 Bread/Starch, 1 Whole Milk