Yummy Chocolate Cake (Lighter Version)

• 18 14 ounces chocolate cake mix
• 2 18 ounces sugar-free instant chocolate pudding mix
• 1 34 cups water
• 3 egg whites (next list starts frosting ingrediants)
• 1 14 cups nonfat milk, cold
• 14 teaspoon almond extract
• 14 ounce sugar-free instant chocolate pudding mix
• 8 ounces reduced-fat whipped topping, frozen, thawed
• chocolate curls (optional)

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

chocolate cake, sugar, water, egg whites, nonfat milk, almond, sugar, chocolate curls

Taken from www.food.com/recipe/yummy-chocolate-cake-lighter-version-325031 (may not work)