Light Lemon Cake - cooking recipe

Ingredients

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

Preparation

In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites.
Beat on low speed for one minute.
Pour into 13 x 9 x 2-inch baking pan coated with non-stick cooking spray.
Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean.
Cool.
In a mixing bowl, combine milk, lemon extract and vanilla pudding mix.
Beat on low speed for 2 minutes.
Fold in whipped topping.
Spread over cake.
Store in the refrigerator until ready to serve.