From Lisa@The Cutting Edge of Ordinary
adapted from a recipe at Home Grown Beets
For the Cake
1 box (18.25oz) Lemon Cake Mix
1 box (3.4oz) Instant Lemon Pudding Mix
1 ¾ Cups Water
3 Egg Whites
For the Topping:
3/4 Cup Milk
1/2 tsp. Lemon Extract (optional, I omitted)
1 box (3.4oz) Instant Vanilla Pudding Mix
1 Carton (8 oz.) Frozen Whipped Topping
Combine the lemon cake mix, the pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a greased 9 x 13 x 2 in. baking pan. Bake at 350 for 23-28 minutes for until cake tests done. Cool.
Combine all the topping ingredients in a mixing bowl. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Keep refrigerated.