Cake-Four Layer Lemon

By Melzie

Ingredients

• 1 - 3 oz box lemon gelatin - dry
• 1 cup hot water
• 1 - 18.25 oz box reduced fat yellow cake mix - dry
• 1/2 cup Smucker's baking healthy shortening and oil replacement
• 6 egg whites
• 1 - 15.75 oz can lemon pie filling
• Glaze: 1/3 c powdered sugar
• 1 TB bottled lemon juice

Details

Servings 16

Preparation

Step 1

Preheat oven to 350.

Spray four 8-inch cake pans with nonfat cooking spray; set aside.

Dissolve lemon gelatin into 1 cup hot water. Stir until completely dissolved.

Combine cake, dissolved gelatin, oil replacement, and egg whites in a large mixing bowl, with a mixer on low speed, until moistened. Increase to high speed and beat 2 minutes longer.

Divide cake batter evenly into prepared pans.

Bake at 350 for 20 - 25 minutes. Cake is done when toothpick inserted in center comes out clean. (Note: cakes baking on the top rack in oven may be done first. If so, remove top cakes, move bottom rack cakes up to top rack and continue cooking until done.)

Let cakes cool 10 minutes and remove fro pans.

Divide and spread lemon pie filling evenly over the top of each cake. Stack cake layers on top of each other.

To make glaze, mix together with a spoon powdered sugar and lemon juice until well mixed. Microwave on high for 30 seconds. Drizzle over cake, letting glaze run down the sides.

16 servings: 268 calories, 58 g carb, 5 g protein, 3 g fat, 37 mg chol, 0 g fiber, 275 mg sodium