Light Lemon Cake

Lemony cake topped with a light and creamy frosting. Not only is it fast to fix, but it serves a crowd. This came from Taste Of Home's Fast Fixes with Mixes. I have not tried this recipe but I'm posting it for safe keeping.

• Ready In: 38 mins
• Serves: 20

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

Directions

1. 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.
2. 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.