Light Lemon Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) light yellow cake mix
1 pkg. (3.4 oz.) instant lemon pudding mix
1 3/4 c. water
3 egg whites
3/4 c. cold skim milk
1/2 tsp. lemon extract
1 pkg. (1 oz.) instant sugar-free vanilla pudding mix
1 carton (8 oz.) frozen light whipped topping, thawed

Directions:
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites.  Beat on low speed for 1 minute.  Pour into a 9x13 baking pan coated with nonstick cooking spray.

Bake at 350 degrees 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 speed for 2 minutes.  Fold in whipped topping.  Spread over cake.  Store in the refrigerator.

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