Ingredients

• Cake Ingredients
• • 1 cup flour
  • 2 scoops Bowmar Nutrition Double Fudge whey protein powder
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup Greek yogurt
  • 1/4 cup sugar-free maple syrup
  • 1/4 cup water
• Middle Layer Ingredients
• • 1 cup sugar-free fudge syrup
  • 1 package sugar-free instant chocolate pudding mix
  • 2 cups milk
• Mint Cool Whip Topping Ingredients
• • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/2 tsp mint extract
  • sprinkles of choice
  • 1/2 cup Andes mints- chopped

Directions

• Set oven to 350 and spray a 9 x 9 pan with oil
• In a large mixing bowl, combine all cake ingredients together
• Pour the batter into the prepped pan
• Bake for 14 – 18 minutes
• After baking, poke a ton of holes into the cake with a fork
• Pour the fudge on the top of the cake, ensuring the fudge fills in the holes
• In a mixer, combine the pudding mix and milk and mix for at least 2 minutes
• Once the cake has cooled and the fudge has settled, add the pudding mix on top. Refrigerate for 1 hour to set this layer.
• After the cake has set for an hour, beat the cream until soft peaks form.
• Gradually add the sugar and mint extract, continuing to beat until stiff peaks develop
• Spread the mint whipped cream over the chilled cake and sprinkle the candies and sprinkles on top
• Keep refrigerated until ready to slice and serve