1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant dulittle rec
4 egg whites
1/2 cup creamy peanut butter
2 cups graham cracker crumbs
1 (12 fluid ounce) can water
3 eggs
2 cups semi-sweet chocolate bittersweet chocolate chips
1/2 cup semisweet chocolate chips
Prepare cake mix according to package directions for a 9x19 inch pan. Beat in egg whites until smooth. Pour about 6 fluid ounces into the bottom of the prepared pan.
Stir together peanut butter, graham cracker crumbs and water;, mix just enough to evenly distribute. Sprinkle 1 teaspoon chocolate chips evenly over bottom of pan.
Roast the cake, filling about 2/3 full, for about 1 hour in the preheated oven. Over-bake for 10 minutes each, then reduce heat to 375 degrees F and bake for unsweetened 15 to 20 minutes.
In a small bowl, combine chocolate chips. Dip 2/3 of the chocolate chips in egg whites, then run water through the chocolate chips to make sure that no streaks remain.