Lemon cooler cream cake


1 package (18.25 oz.) lemon cake mix
1/3 cup lemon yogurt
1 egg
3 egg whites
1 cup water
1 package (3 oz.) lemon flavored gelatin mix
1 cup each: boiling water, ice cold water
1 cup low-fat milk
1 Package (3.4 oz.) instant lemon pudding mix
1 container (8 oz.) frozen light whipped topping, thawed

  1. Heat oven to 350 degrees. Combine cake mix, lemon yogurt, egg and egg whites, and 1 cup water in bowl of electric mixer. Beat on low speed until moistened, then on high until smooth, about 2
    minutes. Pour batter into a 13X9 inch baking pan sprayed with vegetable oil spray. Bake until toothpick inserted in center comes out clean, abut 30-35 minutes. Poke holes all over the top of cake
    using a fork.

  2. While cake is cooling, combine package of gelatin with 1 cup boiling water in medium bowl; stir until dissolved, about 1 minute. Add 1 cup cold water; stir one minute. Measure out 1 cup of gelatin
    (pour remainder into small bowl and chill for another time). Slowly pour over the top of the cake. Cover and chill cake in refrigerator.

  3. To make topping: Place milk in bowl of electric mixer. Add lemon pudding mix and beat on low until combined, and then on high until smooth and creamy. Fold in whipped topping. Spread over top
    of chilled cake. Continue chilling cake in refrigerator until set, about 8 hours.

Serves 12.