Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 18¼ ounce | Lemon cake mix |
| 1 \N | Env Dream Whip® whipped topping mix |
| 1 teaspoon | Lemon peel, grated |
| ½ teaspoon | Baking powder |
| 1 cup | Water, cold |
| 4 \N | Whole egg whites |
| 1 tablespoon | Olive oil |
| 6 ounces | Lemonade, canned |
| 14 ounces | Fat-free sweetened condensed milk |
| 8 ounces | Cool Whip® Free, thawed |
| 3 drops | Yellow food coloring |
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@... (Anita A. Matejka) on Apr 16, 1997