Light Lemon Cake

By raegrifftie

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 package (3.4 ounces) instant lemon pudding mix
• 1-3/4 cups water
• 2 egg whites
• 3/4 cup cold fat-free milk
• 1/2 teaspoon lemon extract
• 1 package (1 ounce) instant sugar-free vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Preparation

Step 1

In a large bowl, combine the cake mix, lemon pudding mix, water
and
egg whites. Beat on low spread for 30 seconds. Beat on medium for 2
minutes.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake
at 350° for 23-28 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.
Meanwhile, in a large bowl, whisk the milk, extract and vanilla
pudding mix for 2 minutes. Let stand for 2 minutes more or until
soft-set. Fold in whipped topping. Spread over cake. Store in the
refrigerator. Yield: 20 servings.