Ingredients
- 1 package chocolate cake mix (regular size)
- 1 package (2.1 ounces) of sugar-free instant chocolate pudding mix
- 1-3/4 cups water
- 3 large egg whites, room temperature
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FROSTING
- 1-1/4 cups cold fat-free milk
- 1/4 teaspoon almond extract
- 1 package (1.4 ounces) of sugar-free instant chocolate pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- Chocolate curls, optional
Directions
1. the oven to 350 degrees. Combine cake mix, pudding mix, water, and egg whites in a large bowl. Beat for one minute at a low pace and two minutes at a medium speed. Fill a 15x10x1-inch baking pan with the mixture. Bake for 12 to 18 minutes, or until a toothpick inserted in the center comes out clean. on a wire rack to cool.
2. Pour milk and extract into a big basin and use it to make the frosting. Add a third of the pudding mixture. After one minute, mix the ingredients together. Using the remaining pudding mixture, repeat twice. 2 more minutes of whisking the pudding. Tend to for fifteen minutes. Whip the topping in. ice a cake. Garnish with chocolate curls if desired.
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