Directions

Serving Size: 16

-Preheat Oven to 350° and spray a 9×13 pan with non-stick spray
-Combine cake mix and protein powder in a mixing bowl then add in water, applesauce, and eggs, mixing thouroughly
-Pour batter into cake pan and cook for 25-35 minutes or until done
-Once done, make the pudding mixture by combining the pudding mix and protein powder, then adding the milk and whisking for 2 minutes
-Poke holes all over the cake with the back of a wooden spoon, chopstick, or anything comparable
-Pour pudding over the cake, making sure to fill all of the holes and spread the remainder evenly over the cake
-Let cool completely
-Once cooled, you’re going to make the mousse topping:

-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Gently fold in the (thawed) container of Cool Whip

-Pour the mousse topping over the cake, spreading evenly.
-Next, take the 3 tbsp of dark chocolate chips and crush them— I did this by placing them in a plastic baggie and hitting them with a mallet. If you have a chocolate bar, you can also use shavings!
-Sprinkle the chocolate bits all over the cake
-Let cake chill at least 4 hours before serving
-Store in fridge