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LEMON COOLER CREAM CAKE
1 package (18.25 oz.) lemon cake mix
1/3 cup lemon yogurt
1 egg
3 egg whites
1 cup water
1 package (3 oz.) lemon flavored gelatin mix
1 cup each: boiling water, ice cold water
1 cup low-fat milk
1 Package (3.4 oz.) instant lemon pudding mix
1 container (8 oz.) frozen light whipped topping, thawed
1. Heat oven to 350 degrees. Combine cake mix, lemon yogurt, egg and egg whites,
and 1 cup
water in bowl of electric mixer. Beat on low speed until moistened, then on high
until smooth, about 2
minutes. Pour batter into a 13X9 inch baking pan sprayed with vegetable oil
spray. Bake until
toothpick inserted in center comes out clean, abut 30-35 minutes. Poke holes all
over the top of cake
using a fork.
2. While cake is cooling, combine package of gelatin with 1 cup boiling water in
medium bowl; stir
until dissolved, about 1 minute. Add 1 cup cold water; stir one minute. Measure
out 1 cup of gelatin
(pour remainder into small bowl and chill for another time). Slowly pour over
the top of the cake.
Cover and chill cake in refrigerator.
3. To make topping: Place milk in bowl of electric mixer. Add lemon pudding mix
and beat on low
until combined, and then on high until smooth and creamy. Fold in whipped
topping. Spread over top
of chilled cake. Continue chilling cake in refrigerator until set, about 8
hours. Serves 12.
   
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