So, like so many other days of my life, I found myself in a hotel conference room having a staring contest with a piece of tiramisu last week. It’s one of my favorite desserts… a real treat… but I felt guilty not knowing how bad it was for me…so I walked away eating only half, and already formulating this recipe in my head. I came home and gave it a “test drive” just 2 nights later and I have to say I was VERY happy with the results. This is similar to standard tiramisu in that it’s delicious… it’s different than standard tiramisu in 2 significant ways. 1. It’s EASY to make… and 2. It’s LOW in calories! As I’m sure you’ll notice, this is based on a “poke cake” recipe I’ve used before… but it just seemed like the easiest way to get coffee Into your cake without having an overwhelming coffee flavor. yum.
- 1 box yellow cake mix
- 3 egg whites
- 12 oz diet sprite (or diet 7 up, or 7 up 10, or any clear diet soda)
- 1 cup of strong brewed coffee
- 1 .3 oz envelope of unflavored gelatin
- 1 4 serving box of sugar free, instant cheesecake flavored pudding
- 1 cup cold 1% milk
- 1 tub of coolwhip lite
- Cocoa powder (about 1/2 cup total)
1. Mix cake mix, egg whites and soda together and pour into a 9×13 pan which has been sprayed with nonstick spray.
2. Bake cake according to directions on package.
3. Once the cake is finished, allow it to cool about 5 minutes.
4. Mix hot coffee with gelatin, and mix until fully dissolved.
5. Use a 2 prong fork to poke holes throughout the cake, about 1 inch apart…which should leave you with a small hole appx every 1 inch. Poke hard enough to touch the bottom of the pan with the fork.
6. Pour coffee mixture evenly over the entire cake.
7. Refrigerate for about 2-3 hours (or overnight) before moving on to frosting.
8. When the cake has set, it’s ready to frost.
9. Place milk into a bowl, and whisk in pudding mix until it begins to thicken.
10. Once pudding has begun to thicken, gently fold in cool whip until blended, but don’t overdo it.
11. Spread mixture over cake. Sift Cocoa powder over top of cake. Cover and refrigerate at least a few hours before serving.