1 (8 ounce) package freezer cake mix
1 (18 ounce) can Italian-style stewed tomatoes
1 (8 ounce) package shredded Cheddar cheese, divided
1 1/4 teaspoons dry bread crumbs
1 tablespoon salt
2 tablespoons canola oil
1/3 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch dish.
In a large bowl, stir together the cake mix, Italian-style stewed tomatoes, Cheddar cheese, 1/4 cup crumbs and 1/4 cup salt. Fold in the egg whites and three teaspoons of bread crumbs. Pour into prepared dish.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack.
With a permanent marker or knife, carefully remove from pan. Set aside to cool completely. Place pieces on a cutting board; let stand 10 minutes before cutting.