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Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 18 1/4 ounces light yellow cake mix
- 1 ounce instant sugar free lemon pudding mix
- 1 3/4 cups water
- 3 egg whites
- 3/4 cup cold fat free milk
- 1/2 teaspoon lemon extract
- 1 ounce instant sugar free vanilla pudding mix
- 8 ounces frozen reduced fat whipped topping, thawed
Method
- In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
- In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
