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Lemon cake
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| INGREDIENTS: | |
| 1 (18.25 ounce) package | yellow cake mix |
| 1 (3.4 ounce) package | instant lemon |
| pudding mix | |
| 1 3/4 cups | water |
| 3 | egg whites |
| 3/4 cup | nonfat milk |
| 1/2 teaspoon | lemon extract |
| 1 (1 ounce) package | instant sugar-free |
| vanilla pudding mix | |
| 1 (8 ounce) container | frozen light |
| whipped topping, thawed | |
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.
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