Light and Luscious Cake

1 review, 2 star(s). 100% would make again

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1 ts Lemon peel; grated
3 dr Yellow food coloring
8 oz Cool Whip Free; thawed
1 c Water; cold
6 oz Lemonade; canned
1/2 ts Baking Powder
4 Whole egg whites
1 tb olive oil
14 oz Fat-free sweetened condensed
1 envelope Dream Whip whipped
18 1/4 oz Lemon cake mix

Original recipe makes 16



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 (Anita A. Matejka) on Apr 16, 1997

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My wife picked this cake for her birthday. I made it and it turned out flat and dense. I tried to make another one and it turned out the same. I happened to look on the back of the dream whip box and there was a dream cake recipe. This recipe said to only mix til moistened, the dream whip recipe said to also mix for 4 minutes on medium speed. It makes sense in order to whip the dream whip. I will try that next time. btw...the frosting is great!
Denzel700 6y ago

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