Prepare and bake cake mix as directed on pkg. for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickend. Spoon over top of cake, swirling to "frost" cake.
Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 1 square each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.