20 servings @ 3 points each
INGREDIENTS
1 pkg. yellow cake mix
1 pkg (3/4 oz) instant lemon pudding mix
1 3/4 cups water
3 egg whites
1/2 tsp. lemon extract optional
3/4 skim milk
1 pkg. (1 oz) sugar free vanilla pudding mix
1 carton 8 oz. Fat Free whipped topping
DIRECTIONS
In mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat at low speed for 1 min. Pour into a 9x13 baking pan coated with non stick cooking spray. Bake at 350 degrees for 23-28 min or until toothpick comes out clean. Cool Cake.
In a mixing bowl, combine milk, extract, and vanilla pudding mix. Beat on low for 2 min. Fold in Cool Whip. Spread over cake. Store Cake in refrigerator.
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