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Light Lemon Cake




Source of Recipe


From Quick Cooking


Recipe Introduction



CATEGORY Low Fat
SERVINGS 20
METHOD Baked

PREP 15 min.

COOK 25 min.

TOTAL 40 min.



List of Ingredients












INGREDIENTS


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
















Recipe



DIRECTIONS
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 1 minute. Pour into a 13-in. x 9-in. x 2-in. 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. Yield: 20 servings. *Editor's Note: Sugar-free lemon pudding mix is not available.