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This is low-fat and so refreshing...
1 pkg. light yelow cake mix
1 pkg. (3.4 oz) instant lemon pudding mix
1-3/4 cup water
3 egg whites
3/4 cup cold skim milk
1/2 tsp. lemon extract
1 pkg. (1 oz) instant sugar free vanilla pudding mix
1 carton (8 oz) whipped topping, thawed
In bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed 1 minute. Pur into 13x9x2 cake pan. Bake at 350 degree oven for 23-28 minutes or until done. Cool.
In mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake.
1 pkg. light yelow cake mix
1 pkg. (3.4 oz) instant lemon pudding mix
1-3/4 cup water
3 egg whites
3/4 cup cold skim milk
1/2 tsp. lemon extract
1 pkg. (1 oz) instant sugar free vanilla pudding mix
1 carton (8 oz) whipped topping, thawed
In bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed 1 minute. Pur into 13x9x2 cake pan. Bake at 350 degree oven for 23-28 minutes or until done. Cool.
In mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake.