| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake, Lemon, Mix/ |
16 |
Servings |
INGREDIENTS
| 18 1/4 |
oz |
Lemon cake mix |
| 1 |
|
Env Dream Whip® whipped |
|
|
topping mix |
| 1 |
t |
Lemon peel, grated |
| 1/2 |
t |
Baking powder |
| 1 |
c |
Water, cold |
| 4 |
|
Whole egg whites |
| 1 |
T |
Olive oil |
| 6 |
oz |
Lemonade, canned |
| 14 |
oz |
Fat-free sweetened condensed |
|
|
milk |
| 8 |
oz |
Cool Whip® Free, thawed |
| 3 |
|
Yellow food coloring |
INSTRUCTIONS
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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