Light Lemon Cake - cooking recipe

Ingredients

18 1/4 ounces light yellow cake mix
1 ounce instant sugar free lemon pudding mix
1 3/4 cups water
3 egg whites
3/4 cup cold fat free milk
1/2 teaspoon lemon extract
1 ounce instant sugar free vanilla pudding mix
8 ounces frozen reduced fat whipped topping, thawed

Preparation

In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2\"-inch baking pan coated with nonstick 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, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.