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Light Lemon Cake
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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
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.
Meanwhile, in a large bowl, whisk the milk, pudding mix and vanilla for 2
minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
Spread over cake. Store in the refrigerator. *Editor's Note: Sugar-free
lemon pudding mix is not available.
Yield: 20 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |