Low Fat, Low Cholesterol Chocolate Cake/Cupcakes

• 1 (18 ounce) box Betty Crocker Super Moist cake mix
• 1 (15 ounce) can pumpkin
• 1 cup warm water
• 14 teaspoon cinnamon
• 1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
• 1 12 cups skim milk
• 8 ounces Cool Whip Lite

1. Mix cake mix, pumpkin, water and cinnamon until well blended.
2. Batter will be thick.
3. Pour into a 9x13 GREASED pan, or cupcake liners.
4. Bake 350F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
5. Frosting:.
6. Mix pudding with milk, then blend in cool whip.
7. Frost when cake is cool.
8. Keep refrigerated.

cake mix, pumpkin, water, cinnamon, milk

Taken from www.food.com/recipe/low-fat-low-cholesterol-chocolate-cake-cupcakes-254235 (may not work)