Chocolate Pudding Cake
1 box white cake mix
1 6oz. instant chocolate pudding mix
1 egg and 2 egg whites
2 cups water
Beat for 2 mins. Bake @350 in greased 9X13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.
Topping:
Mix 8 oz. Cool Whip with 1 tsp. vanilla and ¼ cup softened butter then add 1 cup powdered sugar, mix well.
Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake.
Keep Refrigerated.
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