Serves: 10
Total Calories: 40

1/4 cup granulated sugar
1/4 cup Dutch-process unsweetened cocoa
1/3 cup low-fat buttermilk (1%)
1/2 teaspoon vanilla extract
1 recipe , prepared and cooled
1 (1-ounce) package sugar-free, fat-free instant vanilla pudding
1 3/4 cups fat-free milk

1. Whisk the sugar and cocoa together in a small saucepan. Gradually add the buttermilk, whisking until smooth. Bring to a boil, stirring constantly reduce heat and continue boiling for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Let cool.

2. Place a piece of plastic wrap directly on the surface of the glaze to prevent a skin from forming. Refrigerate until cold and thickened, at least 6 hours, or up to 5 days.

3. To assemble the cake, prepare the vanilla pudding according to the package directions for pie filling, using fat-free (skim) milk. Set aside to cool.

4. With a serrated knife, carefully slice the sponge cake in half lengthwise. Spread the pudding over the bottom half, then cover with the top half. Evenly spread a layer of glaze across the top, letting it drizzle down the sides. Refrigerate at least 1 hour before serving.

EXCHANGES
2 Carbohydrate
1/2 Fat

NUTRITION FACTS
Calories 169
Calories from Fat 42
Total Fat 5g
Saturated Fat 2g
Cholesterol 48mg
Sodium 159mg
Carbohydrate 30g
Dietary Fiber 1g
Sugars 16g
Protein 3g

Nutritional Facts:

Serves: 10
Total Calories: 40
Calories from Fat: 3

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