Mist an 8-inch round cake pan with nonstick cooking spray.
Bake the cake in prepared pan according to directions on box, adding an additional egg and lemon extract to batter.
Let cake cool in pan for about 10 minutes, then remove from pan and cool completely.
Prepare pudding according to directions on box, using 1 1/2 cups milk and adding vanilla extract. When pudding is ready and still hot, cover with plastic wrap to prevent skin from forming. Refrigerate until chilled.
Split cake into two layers, cover one layer with pudding and replace the top layer.
Make glaze. Blend all ingredients in mixing bowl. Beat until smooth. Glaze only the top layer of the cake. This cake must be kept refrigerated.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 8|
|Calories from Fat: 85 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 28.6mg||9 %|
|Sodium 443.5mg||15 %|
|Potassium 94mg||2 %|
|Total Carbohydrate 80.1g||24 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 79.4g|
|Protein 4.1g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 420
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