Ingredients:
1 pkg. (2 layer size) white cake mix
1 1/3 c. water
2 egg whites
2 pkgs. (1.4 oz. each) chocolate sugar-free instant pudding
1 qt. (4 c.) cold fat-free milk
Directions:
Heat oven to 350 degrees.
Beat first 3 ingredients with mixer until blended. Pour into 9x13 pan sprayed with cooking spray. Bake 35 minutes or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1 inch intervals, using handle of wooden spoon.
Beat pudding mixes and milk in large bowl with whisk 2 minutes; pour half into holes in warm cake. Let remaining pudding stand until slightly thicken. Spread over top of cake.
Refrigerate 1 hour.
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