Symphony Chocolate Cake

1 Box of white cake mix

1 (6oz) box of chocolate instant pudding mix

1 egg, 2 egg whites

2 cups of water

Put everything in a bowl and mix on high for 3 minutes. Spray a 9 X 13 cake pan with Pam non-stick spray and pour cake batter into pan. Bake on 350 degrees for 30-35 minutes (depending on the oven, be sure to check if the cake is all the way cooked by sticking a toothpick down the center of the cake and making sure the toothpick comes out clean.) Let the cake cool.

Frosting:

¼ Cup of butter, softened

1 (8oz) tub of cool whip, thawed

1 tsp. Vanilla extract

1 Cup of powder sugar

Put everything together and mix on high until well blended. The butter may seem lumping because of the coldness of the cool whip, but that’s OK. Spread on top of the cooled cake.

Break up 2 small toffee almond Symphony candy bars and chop into small pieces. Spread over frosting.