Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 ¾ cups water
  • 3egg whites
  • ¾ cup nonfat milk
  • ½ teaspoon lemon extract
  • 1 (1 ounce) package instant sugar-free vanilla pudding mix
  • 1 (8 ounce) container frozen light whipped topping, thawed
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Spray a 10×15 inch pan with non-stick cooking spray.

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  • Step 2

    In a large bowl, mix together cake mix and lemon 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 10×15 inch pan.

  • Step 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.

  • Step 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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