Name: Light and Luscious Cake
Ingredients: 18 1/4 oz Lemon cake mix; 1 Env Dream Whip® whipped topping mix; 1 ts Lemon peel, grated; 1/2 ts Baking powder; 1 c Water, cold; 4 Whole egg whites; 1 tb Olive oil; 6 oz Lemonade, canned; 14 oz Fat-free sweetened condensed milk; 8 oz Cool Whip® Free, thawed; 3 dr Yellow food coloring

We learn throughout the years that God is faithful. You know when God gave new exhortations to the Israelites; often He reminded them of His faithfulness during the Exodus. He wanted the Jews to realize that He could be trusted in the present because of His faithfulness in the past. The same principle applies to our lives as well. The more we see His faithful hand shaping the events of our lives in the past, the more we realize that He can be trusted in the present. In hindsight, we can recall the situations when God either removed a trial or gave us sufficient grace to endure the trial. We can recall the good ways He has shepherded us along life’s journey. He has never disappointed us. Through experience, we learn that God keeps His Word and never fails on His promises. We learn that He is good. We learn that God can be trusted.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake, Mix/, Lemon	16	Servings

INGREDIENTS

18 1/4	oz	Lemon cake mix
1		Env Dream Whip® whipped topping mix
1	ts	Lemon peel, grated
1/2	ts	Baking powder
1	c	Water, cold
4		Whole egg whites
1	tb	Olive oil
6	oz	Lemonade, canned
14	oz	Fat-free sweetened condensed milk
8	oz	Cool Whip® Free, thawed
3	dr	Yellow food coloring

INSTRUCTIONS

FROSTING
Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside.
In a mixing bowl, combine cake mix, whipped topping mix, lemon peel, and
baking powder. In another mixing bowl, combine water, egg whites, and oil.
Mix dry ingredients with wet ingredients just until moistened. Bake for 40
minutes until golden brown. When cake has cooled completely, split in half
horizontally (see notes).To prepare frosting, combine lemonade and
sweetened condensed milk in a mixing bowl. Fold in whipped topping and food
coloring. Blend well. Place bottom cake layer on serving plate. Spread one
third frosting on top. Place top cake layer on frosting. Frost sides and
top with remaining frosting. Refrigerate until ready to serve.
Per serving: 265 Calories; 5g Fat (17% calories from fat); 4g Protein; 52g
Carbohydrate; 7mg Cholesterol; 266mg Sodium
NOTES : To cut cake evenly, measure cake with ruler. Divide into 2 equal
layers. Mark with toothpicks. Cut through layer with large serrated knife
using toothpicks as a guide.
Recipe by: Duncan Hines, Treasury Of Baking Posted to MC-Recipe Digest V1
#573 by matejka@bga.com (Anita A. Matejka) on Apr 16, 1997

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