Lemon Cake

Ingredients

• 3  egg whites 
• 3.4 ounce lemon pudding mix instant
• 1 ounce vanilla pudding mix sugar-free instant
• 0.5 teaspoon lemon extract 
• 0.8 cup nonfat milk 
• 1.8 cups water 
• 8 ounce non-dairy whipped topping light frozen thawed
• 18.3 ounce duncan hines classic decadent cake mix yellow

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
2. In a large bowl, mix together cake mix and pudding mix.
3. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes.
4. Pour batter into prepared 10x15 inch pan.
5. 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.
6. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping.
7. Spread over cooled cake. Store cake in refrigerator.