Light Lemon Cake
1 pkg. lemon cake mix
1 pkg. (1 oz.) instant sugar-free lemon pudding mix
1 3/4 c. water
3 egg whites
3/4 c. cold fat-free milk
1 pkg. (1 oz.) instant sugar-free lemon pudding mix
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
In a mixing bowl, combine cake mix, lemon pudding, water and egg whites. Beat on low speed for 1 minute. Pour into a 13X9 inch baking pan coated with nonstick cooking spray. Bake at 350 degrees for 23-28 minutes or until toothpick inserted near the center comes out clean. Cool. In mixing bowl, combine milk, lemon pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
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