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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting, shares Edna Thomas of Warsaw, Indiana. Not only is it fast to fix, but it serves a crowd. Ingredients:
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 |
Directions:
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 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. 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. Yield: 20 servings.
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