Light Lemon Cake

Name: Light Lemon Cake
Ingredients: 1 package yellow cake mix (regular size); 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

8 ingredients

4 steps

Ingredients

1 package yellow cake mix (regular size)
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

Directions

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.
2

Pour into a
3

coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4

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.