1 batch no-fat chocolate cake batter (recipe this book)
1 pkg. (4 serving size) instant French vanilla pudding
1 3/4 c. evaporated skim milk (not sweetened condensed)

1. Line muffin tins with paper baking cups. Fill each with 1/3 cup batter. Bake 20 to 25 minutes at 350 degrees. Cool.

2. Prepare pudding using 1 3/4 cup skim evaporated milk instead of 2 cups whole milk. Refrigerate until set, about 1 hour.

3. With thin sharp knife slice off tops of cup cakes. Spread bottom with about 1 1/2 tablespoons pudding each. Replace tops.

4. Sprinkle with confectioners' sugar.