1 (18.25-ounce) box yellow cake mix
2/3 cup plus 1-2 tablespoons skim milk
1/4 cup canola oil
2 egg whites
1 cup nonfat plain yogurt
1 (4-serving) box instant vanilla pudding and pie filling
1 (4-ounce) bar German chocolate, grated
1/3 cup semisweet chocolate chips
1/2 cup chopped pecans
1 cup confectioners’ sugar
2 teaspoons almond extract
1. Preheat oven 350°F. Coat 10-inch Bundt pan with nonstick cooking spray.
2. In large mixing bowl, combine cake mix, 2/3 cup milk, oil, eggs, egg whites, yogurt, and vanilla pudding. Beat slightly, only until mixture is combined. Stir in grated chocolate, chocolate chips, and pecans.
3. Pour batter into prepared pan. Bake 40-45 minutes, or until an inserted toothpick comes out clean. Do not overbake. Cool 10 minutes, and invert onto a serving plate.
4. In small bowl, mix together confectioners’ sugar, almond extract, and remaining 1-2 tablespoons milk, mixing until well combined. Drizzle over warm cake.
Makes 16-20 servings