from Cori Cooper
1 pkg Chocolate Cake Mix
1 can (15 oz) solid pack Pumpkin
3 C. Fat Free Milk
2 pkg Sugar free instant Chocolate Pudding Mix
1 carton reduced fat Cool Whip
1/4 C. fat free Hot Fudge ice cream topping
1/4 C. toasted Almonds
Combine Cake mix and pumpkin, mixture will be thick. Spread evenly in 13x9
greased baking dish. Bake at 375 for 20-25 minutes. Cool completely on wire
rack.
Whisk milk and pudding mixes for 2 minutes. Let stand 5 minutes, until soft
set. Stir and spread over cooled caked. Cover and refrigerate 2 hours.
Just before serving, spread cool whip over the cake, drizzle with warmed
fudge and sprinkle with almonds. Refrigerate leftovers.
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