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This smooth and creamy cookies n cream frosting is layered on top of this delicious chocolate cake with a secret ingredient. It is decadent, delicious and one of the VERY best desserts!
Did you all survive the holidays? I had a wonderful white Christmas. It snowed way more than it has snowed for a long time. Shoveling snow is so not fun, but I am trying to enjoy the snow while it lasts.
Anyway, what kind of resolutions do you have for the new year? Are you trying to eat a little healthier? I don’t know about you, but it’s impossible for me to give up dessert. With this recipe you won’t have to. I first made a cake like this last year, when I made a Skinny Mountain Dew Cake. I loved that cake and knew there would be many more versions to come. All you do is mix a cake mix and a can of soda and that’s it, no butter, no eggs, etc . . .
You can really use any cake mix and any flavor of soda you would like and you can’t actually taste the soda in the finished cake. The texture is a little different than a traditional cake, but I think it’s so good and the light frosting is the perfect topping. A big piece of cake that I don’t have to feel guilty about eating is a total win in my book.
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Skinny Cookies 'n Cream Chocolate Cake
For the Cake
- 1 chocolate fudge cake mix
- 1 can (12 oz.) Diet Coke
- 1 package (4.2 oz.) Cookies 'n Cream Instant Pudding Mix
- 1/2 cup low-fat milk
- 1 tsp. vanilla opt.
- 1 carton (8 oz.) light or fat-free Cool Whip, thawed
- 9 mini OREOS chopped, opt.
- Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray; set aside. In a large bowl, combine the dry cake mix and the Diet Coke. Whisk together until just combined. Do not over mix. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting: Whisk together the dry pudding mix, milk and vanilla until combined. Fold in half of the Cool Whip and then fold in the remaining half of the Cool Whip. Spread over cooled cake. Garnish with chopped Oreos, if desired. Cut into 15 squares and serve. Keep leftover cake stored in the refrigerator.
Nutrition information is automatically calculated, so should only be used as an approximation.