Lemon Cake

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant lemon pudding mix

1 ¾ cups water

3 egg whites

¾ cup nonfat milk

½ teaspoon lemon extract

1 (1 ounce) package instant sugar-free vanilla pudding mix

1 (8 ounce) container frozen light whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.