Chocolate Cake

By mangia_g2

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) chocolate cake mix
• 1 package (2.1 ounces) sugar-free instant chocolate pudding mix
• 1-3/4 cups water
• 3 egg whites
• 1-1/4 cups cold fat-free milk
• 1/4 teaspoon almond extract
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Chocolate curls, optional

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the cake mix, pudding mix, water and egg
whites. Beat on low speed for 1 minute; beat on medium for 2
minutes.
Pour into a 15x10 baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack.

For frosting, place milk and extract in a large bowl. Sprinkle with a
third of the pudding mix; let stand for 1 minute. Whisk pudding into
milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. Garnish with chocolate curls if desired.