Ingredients:
1 package yellow cake mix
1 (3.4 oz) instant lemon pudding mix
1 3/4 C water
3 egg whites
3/4 C milk
1/2 tsp lemon extract
1 (1 oz) instant vanilla pudding mix
1 (8 oz) cool whip (thawed)
Directions:
Preheat oven to 350 degrees. Spray a 10x15 inch pan with non-stick cooking spray (I've done a 9X13 also).
In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.
