After all of last week’s Crock Pot craze, I was inspired to try out the Chocolate Lava Cake recipe, but wanted to make a reduced fat/calorie version.  I switched out the eggs, oil, and whole milk for with lighter stuff and the results were great!  The consistency of this dessert is delicate, with a combination of moist cake and warm, oozing pudding.  It is rich in chocolate flavor so a scoop of low fat vanilla ice cream tones down each bite and adds a coolness your mouth is sure to enjoy.  

Print Recipe Here


  • 1 package devils food cake mix
  • 3/4 Cup Egg Substitute (instead of 3 eggs)
  • 1/2 Cup Apple Sauce (instead of 1/3 Cup oil)
  • 1 2/3 cups water
  • 1 box Chocolate Flavor Instant Pudding Mix
  • 2 Cups Fat Free Milk
  • 1 bag (12 oz.) semi-sweet chocolate chips


  1. Line crock pot with a plastic liner (if you don’t have one, spray sides of pot with cooking spray).
  2. Prepare cake mix into batter using egg substitute, apple sauce, and water. Pour into crock pot.
  3. Prepare Instant Chocolate Pudding Mix using fat free milk. Pour over cake mix in crock pot.
  4. Sprinkle chocolate chips all over the top of the batter.
  5. Cook in crock-pot on high setting for about 2 1/2 hours until cake is done, but not burnt.

 Serve warm with low fat vanilla ice cream.