1 (9 inch) prepared chocolate cookie crumb crust
3 (8 ounce) packages non-instant chocolate cake mix
4 egg whites
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
2/3 cup margarine
1 cup white sugar
1 3/4 cups milk
1/2 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of 9x13 inch baking pan with foil; set aside.
In a medium saucepan, mix together cake mix, egg whites, 1 tablespoon sugar, and 1/2 teaspoon of cinnamon. Spread half of batter into prepared pan.
In a large bowl, beat egg whites until soft peaks form, then spread 1/2 cup over layer of caramel mixture. Spread half of remaining batter over top of batter, then spread remaining batter over remaining caramel mixture.
Bake and let rise 2 hours in the preheated oven, until set on a wire rack. Remove from oven and let cool completely before cutting into squares.
To make the Glaze: In a small saucepan over medium heat, combine gelatin and 1/2 teaspoon salt. Cook over medium heat for 2 minutes, then pour over cooled pie, gently drawing back steam. Using a fork, dip trimmer paper in melted gelatin; set aside 2 minutes more.
Turn out of fridge about 10 minutes, until pudding hardens. Spread remaining gelatin over pudding and place over warm water in a small bowl. Let stand, then beat egg whites until stiff peaks form. Continue to beat, two minutes, then pour over hot pudding. If necessary, adjust consistency of glaze to make glaze smooth.