Mexican Chocolate Cake and Cinnamon-Chocolate Mousse

A beautiful torte-like cake packed with healthy ingredients

1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist)
2 teaspoons ground cinnamon
1 teaspoon chili powder
1 large egg
2 large egg white
3/4 cup lowfat vanilla yogurt
3/4 cup applesauce
Preheat oven to 350° F.
Lightly coat with cooking spray the bottom only of a 9 x 13 inch glass cake pan.
Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, chili powder, eggs, egg whites, yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean.

Top cake with this thick and decadent Cinnamon-Chocolate Mousse

• 1 (12-ounce) package soft silken tofu
• 1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
• 1 teaspoon ground cinnamon
• 1 (8-ounce) package whipped topping (recommended: Cool Whip Lite) 

Combine tofu, pudding mix and cinnamon in a bowl. Beat on high speed for 2 minutes with an electric mixer. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.