1 1/2 cups flour 1/4 cup unsweetened cocoa 1 cup Carnation nonfat dry milk powder (divided) 1 1/4 tsp. baking soda 1/2 cup Sprinkle Sweet or Sugar Twin 1 1/2 tsp. cinnamon (divided) 1 1/2 tsp. dry coffee crystals (divided) 3/4 cup Kraft f/f mayonnaise 2 cups water (divided) 1 tsp. chocolate extract 1 1/2 tsp. vanilla extract (divided) 1 (4 serv) pkg. Jello s/f instant chocolate fudge pudding mix 1/2 cup Cool Whip Lite
Preheat oven 350 degrees. In a large bowl, combine flour, cocoa, 1/3 cup dry milk powder, baking soda, Sprinkle Sweet, 1 tsp. cinnamon and 1 tsp. dry coffee crystals. In another bowl, combine mayonnaise, 1 cup water, chocolate extract and 1 tsp vanilla extract. Mix well to combine. Add mayonnaise mixture to flour mixture. Mix well just to combine. Pour mixture into a 9 x 9 cake pan sprayed with butter flavored cooking spray. Bake 18 - 22 minutes or until cake tests done. Place on a wire rack and cool for 45 min. In a medium bowl, combine dry pudding mix, remaining 2/3 cup dry milk powder, remaining 1/2 tsp. cinnamon and remaining 1/2 teaspoon coffee crystals. Mix well to combine. Add remaining 1 cup water and remaining 1/2 teaspoon coffee crystals. Mix well to combine. Add remaining 1 cup water and remaining 1/2 teaspoon vanilla extract. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread pudding mixture evenly over cooled cake. Cut into 12 pieces. Refrigerate leftovers.
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