1 pkg yellow cake mix
1 pkg (3.4 oz) lemon instant pudding mix
1 pkg (1 oz) sugar-free vanilla instant pudding mix
1¾ cups water
3 egg whites
¾ cup 1% or nonfat milk
½ tsp lemon extract
8 oz cool whip (thawed)
Preheat oven to 350°. Lightly grease cake pan.
In a large bowl, combine cake mix and lemon pudding mix. Add water and egg whites. Beat on low speed for 1 minute, then increase to high speed for 4 minutes. Pour batter into cake pan.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely.
While cake is baking, prepare frosting. Combine milk, vanilla pudding, and lemon extract in a large bowl. Beat on low for 2 minutes. Fold in cool whip. Spread frosting over cooled cake and serve chilled.
