Double Lemon Cake

Name: Double Lemon Cake
Yield: 12 servings
Ingredients: 18 1/4 ozs lemon cake mix; 3 ozs lemon pudding mix; 1 c egg whites, slightly beaten; 1 c water; 1 tbsp olive oil; Glaze:; 1/2 c powdered sugar, sifted; 1/4 tsp pure vanilla extract; 1/2 tbsp fat-free milk

Adapted from Over 200 Ways To Use Your Bundt Pans

18 1/4 ozs lemon cake mix
3 ozs lemon pudding mix
1 c egg whites, slightly beaten
1 c water
1 tbsp olive oil
Glaze:
1/2 c powdered sugar, sifted
1/4 tsp pure vanilla extract
1/2 tbsp fat-free milk

Preheat oven to 350. Prepare a 12-cup fluted pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, pudding mix, egg whites, water, and oil. Mix until well blended. Spread into prepared pan. Bake for 45 minutes. Meanwhile, to prepare glaze, combine powdered sugar, vanilla extract, and milk in a small mixing bowl. Mix until smooth. Spread over cooled cake.

Posted: 4/26/1998

Cakes

Rated by 0 users (0.00)

WW Points^* : 6.78

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 318 Calories from Fat 111 (35%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 396mg	16%
Potassium 0mg	0%
Total Carbohydrate48g	16%
Dietary Fiber 0g	0%
Sugars 33g
Protein 5g	0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.