Directions: For cake: Preheat oven to 350 degrees. Spray a 13x9 cake pan with baking or cooking spray and set aside. In a large mixing bowl, add cake mix, milk, water, egg whites or whole eggs, 1 box pudding mix, 1 teaspoon of vanilla extract Using a hand held mixer, mix until fluffy. About 2 minutes. Toss in colored sprinkles of choice and gently fold in with a spatula. Pour into prepared pan. Bake about 25 to 35 minutes. Cake should spring back when lightly touched on the top and a toothpick should come out clean or with dry crumbs. Let cake cool in pan on a wire cooling rack for 30 minutes. After, place in fridge until completely cooled.
For frosting; In another large mixing bowl, combine 1 box pudding mix with cold milk and 1/2 teaspoon of vanilla extract. Whisk until thickened. Now, fold in the Cool Whip. Mix until no streaks appear. Take cake out of fridge and spread frosting over the cake. Sprinkle on more sprinkles for a pretty presentation and of course some crunch. Keep in fridge until ready to serve. Can be stored in fridge up to two days covered with wax paper and then foil or with a cover from the glass baking dish. Enjoy!