Lemon Cake
Original recipe makes 1 - 10x15 inch pan
a.. 1 (18.25 ounce) package yellow cake mix
b.. 1 (3.4 ounce) package instant lemon pudding mix
c.. 1 3/4 cups water
d.. 3 egg whites
a.. 3/4 cup nonfat milk
b.. 1/2 teaspoon lemon extract
c.. 1 (1 ounce) package instant sugar-free vanilla pudding mix
d.. 1 (8 ounce) container frozen light whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with
non-stick cooking spray.
1.. In a large bowl, mix together cake mix and pudding mix. Pour in water and
egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for
4 minutes. Pour batter into prepared 10x15 inch pan.
2.. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool completely.
3.. In a large bowl, combine milk, lemon extract and vanilla pudding mix.
Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake.
Store cake in refrigerator.
a.. PREP 15 mins
b.. COOK 28 mins
c.. READY IN 43 mins
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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