Ingredients
20
20 servings
- •cooking spray
- •1 (18.25 ounce) package yellow cake mix
- •1 (3.4 ounce) package instant lemon pudding mix
- •1.75 cups water
- •3 egg whites
- •0.75 cup nonfat milk
- •1 (1 ounce) package instant sugar-free vanilla pudding mix
- •0.5 teaspoon lemon extract
- •1 (8 ounce) container frozen light whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.
- Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.
- Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.
Nutritional Facts
Per 20 servings
- Calories: 222
- Carbohydrate: 38g
- Fat: 6g
- Fiber: 0g
- Protein: 4g
- Sugar: 12g
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