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Triple Chocolate Cake

Makes 8 servings

1 can Nonstick cooking spray
1 cup water
1/3 cup Calorie Control Instant Pudding - Chocolate
1 (8-ounce) box Sweet N Low Chocolate Cake Mix
1 egg white, at room temperature
1/3 cup semi-sweet chocolate mini-morsels

Preheat oven to 350°F. Spray bottom and sides of 8-inch round or square cake pan with nonstick cooking spray. Line bottom with waxed paper and spray again. Combine water and pudding mix in medium mixing bowl; beat with electric mixer on low speed until smooth. Add cake mix and beat at medium speed for 3 minutes; scrape sides of bowl and beat for 3 more minutes. Set cake mixture aside. Place egg white in small mixing bowl. Using clean beaters, beat egg white at medium speed until soft peaks form. Gently fold beaten egg white into chocolate batter with a rubber spatula until mixture is thoroughly combined. Pour batter into prepared pan. Sprinkle chocolate mini-morsels over top. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 20 minutes before removing from pan to cool completely.

Per Serving: 149 Calories; 2 g Protein; 29 g Carbohydrate; 5 g Fat; 0 mg Cholesterol; 28 mg Sodium.

Food Exchanges: 1 Bread/Starch, ½ Other Carbohydrate, ½ Fat