| 1 package | Light yellow cake mix |
| 1 package | (3.4 oz) instant lemon pudding mix |
| 1 3/4 cups | Water |
| 3 | Egg whites |
| 3/4 cup | Cold skim milk |
| 1/2 teaspoon | Lemon extract |
| 1 package | (1 oz) instant sugar-free vanilla pudding mix |
| 1 | Carton (8 oz) frozen light whipped topping, thawed |
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13 x 9 x 2 baking pan coated with nonstick cooking spray. Bake at 350 for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool.
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. Yield: 20 servings.