Yummy Chocolate Cake (Lighter Version)

This was sent to my email from "Light & Tasty" and is credited to LaDonna Reed of Oklahoma. She says "trying to eat lighter but still crave sweets, this moist, chocolate cake helps with that. The rich frosting, makes a decadent treat" Well sounds good and pretty simple to me though I haven't tried it yet. If you do then let me know.

• Ready In: 35 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 18 1⁄4 ounces  chocolate cake mix
• 2 1⁄8 ounces sugar-free instant chocolate pudding mix
• 1 3⁄4 cups water
• 3  egg whites

• FROSTING

• 1 1⁄4 cups nonfat milk, cold
• 1⁄4 teaspoon  almond extract
• 1⁄4 ounce sugar-free instant chocolate pudding mix
• 8  ounces  reduced-fat whipped topping, frozen, thawed
•  chocolate curls (optional)

Directions

1. In large mixing bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
2. Pour into a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray.
3. Bake at 350 for 12-18 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on wire rack.
5. FROSTING.
6. Place milk and extract in a large bowl.
7. Sprinkle with a third of the pudding mix; let stand for 1 minute.
8. Whisk pudding into milk.
9. Repeat twice with remaining pudding mix.
10. Whisk pudding 2 minutes longer.
11. Let stand for 15 minutes.
12. Fold in whipped topping.
13. Frost cake.
14. Garnish with chocolate curls if desired.