Yeah. I said it. BETTER THAN SEX Cake.
I can't tell you how much it irritates me when people dance around the true title of a poke cake recipe. 'Better than... Cake'? Better than what? Better than candy? Better than a new pair of shoes? No. It's BETTER THAN SEX. Let's get it right. BETTER THAN SEX.
What can I say? I love a good poke cake. They are the perfect way to mask the fact that a cake is in fact... skinny! How's that? Because with the pudding left to soak into the cake, it gives the illusion of a decadent richness that you wouldn't expect with a lighter variation of any dessert. It makes the cake seem a lot more naughty than it actually is.
So how did I make this skinny? Well, I used an old trick or two! I substituted greek yogurt for the egg and oil usually added to a boxed cake mix, and I also swapped the water for cherry juice. It is a Black Forest Cake, after all.
Tada! Perfection. No egg, no oil, no fuss.
I also used a sugar free fat free cheesecake flavored pudding mix in lieu of the traditional sweetened condensed milk that most BETTER THAN SEX Cakes call for. Why? Well, less calories and I also wanted to give the rich creamy flavor that goes along with a Black Forest Cake.
That's right, just under 130 calories in a fairly sized piece of this bad boy - making this a great idea for a valentine dessert! Your sweetheart will never guess that it's skinny in any way, shape, or form.
Skinny Black Forest (Better Than Sex) Cake
Servings: 18 • Size: 1/18th of Cake • Calories: 128.6 • Fat: 0.8 g • Carb: 26.8 g • Fiber: 0.7 g • Protein: 3.2 g • Sugar: 13.4 g • Sodium: 359.7 mg
1 Box Devil's Food Cake Mix (16.25 Oz.)
1 C. Diet Black Cherry Juice
6 Oz. Plain Fat Free Greek Yogurt
1 C. Frozen Pitted Cherries, Thawed
Fat Free Cool Whip, Thawed
2 C. Fat Free or Skim Milk
2 (3.4 Oz. Ea.) 'Cheesecake' Flavor Fat Free Sugar Free Pudding
Preheat the oven to 350 degrees F. and lightly spray the inside of a 13x9 baking pan with non-stick cooking or baking spray.
Combine the cake mix, cherry juice, and yogurt together until well blended.
Add in the cherries and stir to combine.
Scoop the batter to the prepared baking dish.
Yes, the mix is a little thicker than your typical cake batter.
Bake for 26-30 minutes or until an inserted toothpick comes out clean.
Carefully remove from the oven and set aside to cool.
Once the cake is nearly cooled, combine the pudding mix and milk together in a medium bowl until just starting to thicken. You do not want it to set fully.
Using the end of a wooden spoon, or whatever method of your choosing, poke several holes among the cake.
Pour the pudding mixture over the top and smooth out evenly, allowing the filling to sink into the holes in the cake.
Cover the cake and place in the fridge for at least 2 hours, but overnight is best!
Remove from the fridge about 30 minutes prior to serving, to with the cool whip and any additional toppings you may desire.
I used dark chocolate chips, dried cherries, and a drizzle of sugar free chocolate syrup.
Cut evenly into 18 pieces. Serve and enjoy!
Store any leftovers covered in the fridge for up to 3 days.
Any longer than that and it turns into a mushy mess.