1
Beat egg whites with cream of tartar and 3 packets of Splenda.
2
Mix egg yolks with 7 packets of Splenda, 1/2 of the hot cocoa packet, and 1/2 of a tablespoon of cocoa powder, unsweetened.
3
Mix, and put one spoonful, of whites into the yolks.
4
Pour remaining yolk mix over the whites mix.
5
SLOWLY put the remaining ingredients on top, and GENTLY fold into eggs.
6
Bake at 350 degrees F for 20 minutes, or until toothpick comes out clean.
FROSTING:
1
In medium bowl, combine pudding mix and milk. Let stand until thickened.
2
In large bowl, beat cream cheese until smooth. Add pudding and mix well.
3
Fold in thawed whipped topping.
4
Frost the cake after it has cooled for at least 1 hour.
5
ENJOY!