Recipe Details
Ingredients
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nonstick cooking spray
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1(15.25 ounce) packageyellow cake mix
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1(3.4 ounce) packageinstant lemon pudding mix
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1 ¾cupswater
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3egg whites
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3/4cupnonfat milk
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1 (1 ounce) packageinstant sugar-free vanilla pudding mix
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1/2teaspoonlemon extract
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1(8 ounce) containerfrozen light whipped topping, thawed
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 10×15-inch baking pan with nonstick spray.
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Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.
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Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe20 | |
Calories222 | |
% Daily Value * | |
Total Fat 6g |
8% |
Saturated Fat 4g |
22% |
Cholesterol 10mg |
3% |
Sodium 405mg |
18% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 0g |
1% |
Total Sugars 12g |
|
Protein 4g |
8% |
Vitamin C 1mg |
1% |
Calcium 147mg |
11% |
Iron 1mg |
3% |
Potassium 143mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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