Light Lemon Cake

• 1 package yellow cake mix (regular size)
• 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

1. 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.
2. Pour into a
3. coated with cooking spray. Bake at 350u0b0 for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator.

yellow cake, water, egg whites, cold fatfree, lemon extract, vanilla pudding, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/light-lemon-cake/ (may not work)