• 16servings
  • 125minutes
  • 180calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) white cake mix

  2. 1-1/3 cups water

  3. 2 egg white s

  4. 2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding

  5. 1 qt. (4 cups) cold fat-free milk

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. BEAT first 3 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.

  3. BEAT pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slighty thickened. Spread over top of cake.

  4. REFRIGERATE 1 hour.


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