1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray two 8x8 inch square baking pans with fat free butter spray. Blend the cake mix with 2 scoops protein powder, 1 1/4 cups water, 1/4 cup vegetable oil and 4 egg whites. Beat with a mixer on medium speed for 2 minutes until it's thoroughly combined.
2. Divide cake mix between the two 8x8 pans. Bake for 34 to 38 minutes. When it's done, remove cakes from the oven and let cool for 10 to 15 minutes.
3. Whisk together the pudding mix, protein powder and milk for about 2 minutes. Stir in the first 8 oz. package of whipped topping until it's thoroughly combined. Then fold in the second 8 oz. package.
4. Cut one of the cakes into 1-inch square cubes. Put the other cake in a freezer safe container and save for another day.
5. Lightly spray a 13x9 glass dish with fat free butter spray. Spread HALF an 8x8 pan of cake cubes on the bottom. Top that with HALF the pudding mix. Lightly spread HALF of the crushed Butterfinger bars across the top. Repeat the layers with the remaining cubed cake mix, pudding and crushed Butterfinger bars. Refrigerate 2 hours before cutting up and serving.

Yield: 12 Servings