Ingredients
1 package yellow cake mix (regular size)1 package (3.4 ounces) instant lemon pudding mix1-3/4 cups water2 egg whites3/4 cup cold fat-free milk1/2 teaspoon lemon extract1 package (1 ounce) instant sugar-free vanilla pudding mix1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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.
