Sugar Free Chocolate Layered Goodness
This recipe crafts a delightful sugar-free chocolate layered dessert, featuring a moist chocolate cake base, a crunchy cookie layer, creamy chocolate pudding, and a light whipped topping. It's a straightforward, indulgent treat designed for those seeking a sugar-conscious option, perfect for any gathering or a personal sweet craving.
Equipment
- 2 Large Mixing Bowls For batter and pudding preparation.
- 1 9x13 inch Baking Pan For baking the chocolate cake layer.
- 1 Whisk For combining dry ingredients and mixing pudding.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Food Processor or Rolling Pin For crushing cookies efficiently.
Ingredients
Main
- ⅔ cups All-purpose Flour
- ⅔ cups Splenda
- ⅓ cups Cocoa
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- ⅓ cups Margarine
- 2 whole Eggs
- 1 teaspoon Vanilla
- ⅓ cups No-sugar-added Applesauce
- 1 package 1-pound Package Sugar Free Chocolate Chip Or Oreo Cookies
- 2 packages about 1.4 Ounce Each Sugar Free Instant Chocolate Pudding Mix
- 4 cups Skim Milk
- 12 ounces weight Sugar-Free Cool Whip
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the all-purpose flour, Splenda, cocoa, baking powder, and salt for the cake base.
- In a separate bowl, cream together the margarine, eggs, vanilla, and applesauce until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- While the cake cools, crush the sugar-free chocolate chip or Oreo cookies into fine crumbs using a food processor or a rolling pin and a ziplock bag.
- Prepare the sugar-free instant chocolate pudding mix according to package directions, using 4 cups of skim milk. Whisk until thickened, then set aside to firm up slightly.
- Once the cake is completely cooled, carefully place it back in the baking pan if removed, or leave it in the pan for assembly.
- Sprinkle an even layer of the crushed cookies over the cooled chocolate cake base.
- Carefully spread the prepared chocolate pudding evenly over the cookie layer.
- Finally, gently spread the sugar-free Cool Whip over the pudding layer. Chill the dessert in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
To achieve the best texture, ensure the cake layer is completely cooled before assembling. For a richer chocolate flavor, consider using high-quality unsweetened cocoa powder. When preparing the pudding, whisk vigorously for the specified time to ensure it sets properly; a brief chill in the fridge before layering can also help. For an added textural element and presentation, reserve a small amount of crushed cookies or finely grated sugar-free chocolate to sprinkle on top of the Cool Whip just before serving. This recipe is quite flexible; a touch of espresso powder can deepen the chocolate notes in the cake without adding bitterness. Remember to allow ample chilling time for all layers to meld and set.