Chocolate cake or brownie recipes?

1 box of devils food cake mix and 1 can of diet cola. mix it in a bowl, pour it in the pan and bake until a toothpick comes out clean. i know it sounds kooky but trust me, it's tasty and super moist.

Molten Brownie Bites (from the 400 calorie fix cookbook)

1 box (20 oz) Ghirardelli double or triple chocolate brownie mix
2 eggs
1 egg yolk
1/4 low fat mayonaise
1/2 cup unsalted butter, melted.

Preheat the oven to 400 degrees. Coat a 24 cup mini muffin pan (2") well with cooking spray, covering the insides of the cups and the top of the pan.

Place the brownie mix in a large bowl. Beat together the eggs, egg yolk, and mayonnaise in a small bowl with an electric mixer on high speed for 2 minutes. Add to the brownie mix, along with butter.

place the better in the muffin pan, filling each cup to the top or to slightly extend above the top. Bake for 10 minutes, or until the top surface is just cooked and inside is still soft.

Immediately and gently remove the brownie bites from the pan using a tablespoon and serve.

Nutrition:
1 serving = 2 brownie bites

Calories 300
total fat 15 g
Saturated fat 8 g
Sodium 200 mg
carbohydrates 38 g
Dietary fiber 1 g
Protein 3g

stupid thing, posted it twice. lol

Devil's Food Cake

Stir the espresso granules into the same measuring cup you use for the hot water and you won't have to use more than one bowl.

Yield: 9 servings (serving size: 1 cake square)

Ingredients
Cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
1/2 cup Dutch process cocoa
1 cup packed dark brown sugar
2 large eggs
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup hot water
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules
1 tablespoon powdered sugar
Preparation
Preheat oven to 350°.

Coat an 8-inch square pan with cooking spray, and dust the pan with 2 teaspoons flour.

Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add cocoa, stirring well with a whisk. Add brown sugar, stirring well until mixture pulls away from sides of bowl. Add eggs, 1 at a time, stirring with a whisk until smooth. Stir in baking soda, vanilla, and salt. Lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Gradually add flour to bowl, stirring just until blended (do not overstir). Combine hot water and espresso. Add to flour mixture, stirring just until blended.

Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Sprinkle with powdered sugar. Cut into squares; serve warm or at room temperature.

Nutritional Information
Calories:
221 (33% from fat)
Fat:
8.2g (sat 4.7g,mono 2.5g,poly 0.5g)
Protein:
3.5g
Carbohydrate:
36g
Fiber:
1.7g
Cholesterol:
65mg
Iron:
1.9mg
Sodium:
225mg
Calcium:
36mg

CHOCOLATE RASPBERRY BARS WITH WHITE CHOCOLATE & ALMONDS
Serves 16


INGREDIENTS:

2/3 cup SMUCKER'S SUGAR FREE jam (suggested: raspberry or strawberry)


1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)


3 eggs ( 1 whole, 2 egg whites)


1/2 cup unsweetened apple sauce


1/4 cup water


1/2 cup white chocolate chips, melted


1/4 cup chopped salted almonds

DIRECTIONS:

Preheat the oven to 325 degrees F. Lightly spray a 9 by 13-inch baking pan with fat free cooking spray.

In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.

In a large bowl, blend together the brownie mix, egg, egg whites, apple sauce, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean.

Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.

Cut into 16 bars and store airtight in a plastic container for up to 1 week.

RESULTS:

This recipe makes for a very simple, beautiful dessert. I couldn't get over how well it turned out! Although I have been eating and cooking lean for some time now, I still know what "real" desserts and other dishes taste like (Yes, I have my splurges. It's all about balance). And with that being said, I really couldn't see how anyone would be able to tell these bars were made with apple sauce instead of oil and sugar free jam instead of the real-deal. And let's not forget how we cut the cholesterol content of the eggs by using only one whole egg, but using just the whites from the other two. Yet, with all those changes, the turnout was still a delicious, semi-homemade dessert that is fit to satisfy every chocolate-lovin' sweet tooth.

ENJOY!

I read a post here that said 1 box of chocolate cake mix, 1 can of pumpkin pie filling, and 2/3 cups of water. Bake in a cupcake tin according to instructions of the cake box! They swear you can't taste the pumpkin (I haven't tried it yet) but it's pretty true because pumkin isn't a strong flavor! I don't know the calories but the pumkin does add some veggie to your diet!

I'm curious.....what makes this healthy?