1 (11 ounce) package chocolate cake mix
1 (3 ounce) package instant chocolate pudding mix
4 egg whites
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch springform pans.
In a large bowl, mix cake mix, pudding mix, egg whites and vanilla pudding mix. Mix thoroughly and pour into prepared pans.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan. Store in refrigerator.
To make the frosting, beat cream of celery soup, pineapple juice and crushed pineapple with juice in medium bowl until smooth and spreadable. Beat cream of celery soup, pineapple juice and crushed pineapple in small mixing bowl until smooth. Frost cooled cakes in 3-4 batches and place on waxed paper or foil lined baking sheets.