Nonstick cooking spray
1 package 2-layer-size reduced-calorie devil's food cake mix
1 4-serving-size package instant chocolate fudge pudding mix
1 1/4 cups water
1 8 ounce carton frozen egg product, thawed
1/4 cup applesauce
1/4 cup miniature semisweet chocolate pieces
1/4 cup chopped walnuts
Reduced-calorie frozen whipped dessert topping, thawed, or non-fat vanilla ice cream (optional)
Coat a 13x9x2-inch baking pan or 10-inch fluted tube pan with cooking spray. Set aside.
Spread cake batter in prepared pan. If using a 13x9x2-inch pan, sprinkle chocolate pieces atop cake batter, then sprinkle with walnuts. If using a fluted tube pan, sprinkle walnuts first, then chocolate pieces.
Bake in a 350 degree F oven for 35 to 40 minutes for 13x9x2-inch pan or until a wooden toothpick inserted near center comes out clean. Bake 10-inch tube pan for 45 minutes; toothpick may not come out clean. If using a 13x9x2-inch pan, cool completely on a wire rack. If using a tube pan, cool 10 minutes.
Remove cake from fluted tube pan and cool completely. Serve with whipped dessert topping or non-fat ice cream, if you like. Makes 15 servings.
Per Serving: cal. (kcal) 224, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 4, sodium (mg) 397, Percent Daily Values are based on a 2,000 calorie diet