1 package chocolate cake mix (regular size)
1 package (2.1 ounces) sugar-free instant chocolate pudding mix
1-3/4 cups water
3 large egg whites, room temperature
1-1/4 cups cold fat-free milk
1/4 teaspoon almond extract
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Chocolate curls, optional
1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12 to 18 minutes. Cool on a wire rack.
2. For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix. Let stand for 1 minute; whisk to combine. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
YIELD: 16 servings.
1 piece: 184 calories, 3g fat (2g saturated fat), 0 cholesterol, 465mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.