Chocolate Layer Cake

• 1 package chocolate cake mix (regular size)
• 1-1/4 cups buttermilk
• 1 large egg
• 4 large egg whites
• 1 cup cold fat-free milk
• 1 package (3.3 ounces) instant white chocolate pudding mix or 1 package (3.4 ounces) instant vanilla pudding mix
• 1/4 teaspoon grated orange zest
• 1/8 teaspoon orange extract
• 1/2 cup heavy whipping cream, whipped
• 3 squares (1 ounce each) semisweet chocolate, chopped
• 1 tablespoon fat-free milk
• 1-1/2 teaspoons butter

1. Coat three 9-in. round baking pans with cooking spray and line with waxed paper. Coat waxed paper with cooking spray and dust with flour; set aside.
2. In a large bowl, beat the first four ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans.
3. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. Gently peel off waxed paper.
4. In a large bowl, whisk first four filling ingredients for 2 minutes (mixture will be thick). Fold in whipped cream.
5. Place one cake layer on a serving plate; top with half of the filling. Repeat layers. Top with the third cake layer. In a microwave-safe bowl, microwave the glaze ingredients, uncovered, at 30% power for 45 seconds; stir until smooth. Spread over top of cake.

chocolate cake, buttermilk, egg, egg whites, cold fatfree, instant white chocolate pudding, orange zest, orange extract, heavy whipping cream, semisweet chocolate, milk, butter

Taken from www.tasteofhome.com/recipes/chocolate-layer-cake/ (may not work)