Prep Time:
40 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
10
Yield:
1 cake
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 5 (8-inch) round cake pans; line with parchment paper.
Whisk cake mix, flour, sugar, and baking powder together in a large mixing bowl. Add water, egg whites, and vegetable oil; beat with an electric mixer on low speed until thoroughly mixed. Increase speed to medium and beat for 2 minutes. Pour 1 cup batter into each of the 5 prepared cake pans.
Bake in the preheated oven until cakes are set in the middle, about 8 minutes. Watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then turn cakes out onto wire racks to finish cooling.
Whisk 2 cups milk and pudding mix together in a bowl until combined; let stand 2 minutes to thicken. Place 1 cake layer on a serving plate; spread about 1/2 cup pudding on top. Stack 1 cake layer on top; repeat with remaining pudding and cake layers, ending with cake layer.
Mash cream cheese and butter together in a bowl until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk to reach a spreadable frosting consistency. Frost top and sides of cake. Refrigerate leftovers.
Nutrition Facts (per serving)
| 586 | Calories |
| 19g | Fat |
| 101g | Carbs |
| 7g | Protein |
