ANN COX EASTES / KROGER
1 (18.25-oz) pkg white cake mix
1 ½ c low-fat buttermilk
2 T canola oil
3 egg whites
1 (14-oz) can fat- free sweetened condensed milk
1 c fat- free half & half
1 (5-oz) canfat-free evaporated milk
1 c fat-free half and half
1 (12-oz) pkg semi-sweet chocolate chips
In a large bowl beat together white cake mix, buttermilk, oil and egg whites with an electric mixer for about 3 minutes, scraping sides of bowl occasionally. Spray the bottom of a 9 X 13-inch baking pan with vegetable spray and pour cake mix into pan. Bake in a preheated 350F oven for 35-40 minutes or until cake tests done. Remove from oven and cool cake in pan 5-10 minutes. Gently punch holes in top of cake with a fork. In a bowl combine sweetened condensed milk, half and half and evaporated milk. Gradually pour milk mixture over top of warm cake, allowing cake to absorb liquid. Cool for 1-2 hours and refrigerate several hours or overnight. Bring the remaining 1 cup of half and half to a boil; remove from heat and add chocolate chips and stir with a wire whisk constantly until mixture is smooth. Pour over top of chilled cake. Refrigerate cake until served. Yield: 16-24 servings.
