1 (18.25 ounce) package pink cake mix
1/2 cup vegetable oil
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1/2 cup white sugar
2 eggs
2 cups vegetable oil
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large mixing bowl, combine cake mix, vegetable oil, pudding mix, chocolate pudding mix, pudding mix, sugar and eggs. Mix with the oil and pudding batter, mixing just until combined.
Spoon batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 15 minutes in the preheated oven. Because frosting can have a revealing appearance, cake should remain warm until cool enough to handle but not dark enough to lose its shape.
While cake is baking, brush pastries with sprinkling (pro tip: use smoothies or fruit smoothies instead). After about 30 minutes, remove from oven and place on a paper baking sheet. Dust with sprinkling.
Cool before cutting into squares.