Preheat oven to 375°F. Prepare and bake the cake (using the 1/2 cup water) according to package directions. Meanwhile, prepare both puddings according to package directions (using the skim milk) and refrigerate until ready to use. Cool the baked cake in the pan for 10 minutes on a cooling rack. Turn cake out of the pan and cool completely.
Crumble the cooled cake and layer half of it in a torte bowl or clear deep glass bowl. Spoon the chocolate pudding evenly over the cake. Dollop on half of whipped topping and spread to make a smooth layer. Top evenly with the remaining crumbled cake. Spoon vanilla pudding evenly over the cake and top with remaining whipped topping, smoothing it with a dull knife. Cover and refrigerate until serving time.
Calories: 101 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 170 mg, Fiber: <1 g
Exchanges per serving: 1 1/2 other carbohydrates. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.