1 (18.25 ounce) chocolate cake (with pudding in the mix)
1 cup Hellmann’s mayonnaise
1 cup water
3 large eggs

Preheat oven to 350 degrees F.

Combine chocolate cake mix, mayonnaise, water and eggs until blended. Beat according to package directions.

Bake in 2 greased and floured layer cake pans for 30 to 35 minutes.

Frost as desired.

NOTE: This also works in the microwave. Microwave 7 to 7 1/2 minutes in 2 glass cake pans. However, microwave ovens vary. Check to see when top springs back.

1 small box instant chocolate pudding
1 (18.25 ounce) box chocolate cake mix
1 (12 ounce) bag semisweet chocolate chips
1 3/4 cups milk
2 eggs
1 cup chopped pecans
Vanilla ice cream or whipped cream

Combine all the ingredients except pecans and vanilla ice cream (or whipped cream) in a large mixing bowl, stirring by hand until well-blended (about 2 minutes).

Fold in pecans and pour batter into a greased Bundt pan.

Bake at 350 degrees F for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.

Cool in pan 30 minutes, then remove.

NOTE: Frosting is not needed; serve with ice cream or whipped cream, if desired.

1 1/2 cups egg whites (11 to 13 whites)
1 1/8 cups sifted cake flour
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 scant teaspoon almond extract

Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup sugar together 5 times.

Put egg whites and salt into large bowl of mixer. Beat until foamy. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not over-beat until dry. Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended, about 1 1/2 minutes. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in quickly. Pour into 1-inch tube pan. Cut through batter with knife or spatula, going around in circular moti on 3 times to release large air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 minutes until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. This cake can be frozen.