#1735 - Cake Mix Sheet Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 2.1oz. box Jell-O sugar free instant chocolate pudding mix
1 3/4 cups water
3 egg whites
Frosting: 1 1/4 cups cold fat free milk; 1/4 tsp. almond extract; 1 - 1.4oz box Jell-O sugar free instant chocolate pudding mix; 1 - 8oz. reduced fat or fat free Cool Whip (thawed)

In a mixer add cake mix, 2.1oz. pudding mix, water, and egg whites--beat on low until mixed, then beat on medium for 2 minutes. Pour batter into a greased 10" x 15" jelly roll pan. Bake at 350 degrees for 12-18 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add fat free milk and almond extract--stir with a whisk. Add 1/3 of the 1.4oz. box pudding mix--stir with a whisk, then let it sit for 1 minute. Add another 1/3 of the pudding mix--stir with a whisk, then let it sit for 1 minute. Add the remainder of the pudding mix--stir with a whisk, let it sit for 1 minute. Beat the mixture with a whisk for 2 minutes. Add thawed Cool Whip--fold it in with a spoon. Frost the cooled cake.