Light Chocolate Cake

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (2 1/8 ounce) package sugar-free instant chocolate pudding mix
• 1 34 cups water
• 3 egg whites
• 1 14 cups cold nonfat milk
• 14 teaspoon almond extract
• 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
• 1 (8 ounce) cartonfrozen reduced-fat whipped topping, thawed
• chocolate curls (optional)

1. CAKE:.
2. In a large mixing bowl, combine the cake mix, pudding mix, water and egg whites.
3. Beat on low speed for 1 minute; beat on medium for 2 minutes.
4. Pour into a 15-in.
5. x 10-in.
6. x 1-in.
7. baking pan coated with cooking spray.
8. Bake at 350 for 12-18 minutes or until a toothpick inserted near the center comes out clean.
9. Cool completely on a wire rack.
10. FROSTING:.
11. Place milk and extract in a large bowl.
12. Sprinkle with a third of the pudding mix; let stand for 1 minute.
13. Whisk pudding into milk.
14. Repeat twice with remaining pudding mix.
15. Whisk pudding 2 minutes longer.
16. Let stand for 15 minutes.
17. Fold in whipped topping.
18. Frost cooled cake.
19. Garnish with chocolate curls if desired.

chocolate cake, chocolate pudding, water, egg whites, cold nonfat milk, almond, chocolate pudding, chocolate curls

Taken from www.food.com/recipe/light-chocolate-cake-325225 (may not work)