Easy Chocolate Sheet Cake and Frostingcake:
1 box Devil’s food cake mix (I use Pillsbury)
1 large pkg instant sugar free chocolate fudge pudding
1-3/4 cup water
3 egg whites
1-1/4 cup milk
1 small pkg instant sugar free chocolate fudge pudding
8 ounces whipped topping, thawed
Preheat oven to 350 degrees. Dump cake mix, pudding, water, and egg whites in large bowl. Beat on low until incorporated, then on medium for 2 minutes. Pour into a greased jelly roll pan. Bake for 13-18 minutes or until toothpick inserted comes out clean. Cool.
When cake is cool and you are ready to frost place milk and pudding in medium bowl and whisk for 2 minutes. Let set for at least 15 minutes. Fold in whipped topping. Slice cake and then frost cake. I used a frosting top to make designs on each slice of cake. Keep in fridge until ready to serve.