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Low Fat, Low Cholesterol Chocolate Cake/Cupcakes

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“These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.”
READY IN:
55mins
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix cake mix, pumpkin, water and cinnamon until well blended.
  2. Batter will be thick.
  3. Pour into a 9x13 GREASED pan, or cupcake liners.
  4. Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
  5. Frosting:
  6. Mix pudding with milk, then blend in cool whip.
  7. Frost when cake is cool.
  8. Keep refrigerated.

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