Ingredients
- For Cake:
- 1 large zucchini, finely grated (a couple of cups)
- 1 (1-pound and a pair of.25-ounce) package chocolate fudge cake mix (suggested: Gloria Crocker Super Moist
- 2 teaspoons ground cinnamon
- 1 large egg
- 2 large egg-whites
- 3/4 cup plain nonfat yogurt
- 3/4 cup applesauce
- For Mousse:
- 1 (12-ounce) package soft silken tofu
- 1 (3.9-ounce) package instant chocolate fudge pudding (suggested: Jell-O)
- 1 teaspoon ground cinnamon
- 1 (8-ounce) package whipped topping (suggested: Awesome Whip Lite)
- Garnish: Chocolate sauce, confectioner's sugar, cacao powder
Directions
Preheat oven to 350 levels F. Gently coat with cooking spray the underside only of the 9 by 13 inch glass cake pan.
FOR CAKE: Set grated zucchini inside a mesh strainer on the bowl and gently press having a spatula to produce water. Inside a large mixing bowl, combine the wedding cake mix, cinnamon, eggs, egg-whites, nonfat yogurt, and applesauce. Beat on low speed by having an electric mixer for just two minutes, scraping the edges from the bowl frequently. Fold in drained grated zucchini. Pour into prepared cake pan .
Bake for 45 to 50 minutes or until toothpick placed into the middle of the wedding cake arrives clean. Awesome completely. When awesome, invert cake onto a sizable plate or platter, and cut cake into 12 large squares having a clean, sharp knife.
FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon inside a bowl. Utilizing an electric mixer beat on high-speed for just two minutes. Fold within the whipped topping with electric mixer on low speed. Cover and refrigerate until prepared to serve.
For everyone, cut each cake square in two diagonally to create 2 triangles. Make use of a spoon to brighten each plate with chocolate sauce, set 2 cake triangles on every plate, sprinkle generously with confectioners' sugar and cacao powder, and dollop with chocolate mousse.
Recipe thanks to Sandra Lee