I tore this recipe out of Cooking Light magazine almost two years ago, and I’m kicking myself for waiting so long to try it. Here’s the recipe from the Cooking Light website.

The chocolate cake part is a simple, lower-fat chocolate cake that uses reduced-fat mayo to make it moist. A cup of strong coffee gives a kick to the chocolate flavor, and chocolate chips add some texture to the cake. Don’t fool yourself, though. This cake might be lower in fat than others, but it isn’t low calorie or low sugar.

Once the cake is baked and cooled, you spread it with a topping of marshmallow creme and light whipped topping, flavored with more coffee, and drizzled with chocolate syrup.

Like many of the other reviewers, I found the drizzle of chocolate syrup unnecessary and too sweet. As I nibbled on the cake, I found myself scrapping most of the topping off to the side; there was just too much of it for my taste. Next time, I don’t think I’ll use all the topping. I also didn’t like the chocolate chips in the cake. Because you store this cake in the fridge, the chocolate chips get hard, and I nearly broke a tooth every time I bit one.

But having said all that, I liked the moistness of the cake and the strong mocha flavor. It is an easy cake to make and looks impressive.