Well, in this case it certainly doubles the deliciousness.
I made this cake specifically for my boyfriend. He loves lemon and when I mentioned I was thinking of making him a celebratory cake or buying him one, he opted for the homemade cake. I don’t blame him, cakes made at home – whether from scratch or from a box are always ten times better than cakes bought in stores. I factor that down to it being made with love … and having control of what you put in it.
I served my mother up with a slice of this cake not telling her how it was made. She raved about the cake to everyone and even said that this particular cake was made “for the books.” She eventually asked what I put in it and when I told her, she was astounded.
Serves 12. 6 Points Plus per slice.
- 1 box Duncan Hines Lemon cake mix
- 1 can Diet Fresca (or any diet, clear colored soda)
- 12 oz. Fat Free Cool Whip
- 1 box Sugar Free Lemon Pudding
Mix cake mix and diet soda in a large bowl. Stir to combine.
Spray 2 round cake pans with non-stick cooking spray. Divide batter into the two pans and bake per the box directions. My cakes were cooked in 28 minutes.
Empty whipped topping into a bowl, pour pudding mix over cool whip, fold to combine. When combined, transfer mixture into a covered bowl (you can reuse the cool whip container) and place into the fridge to firm up.
Let the cakes cool completely. Place one cake onto a cake plate (that can go into the refrigerator), smear some frosting onto the face side up portion of the cake (about ¼ or 1/3 of the frosting). Place the other cake on top of the cake, then frost around the sides and top.
When done frosting, you can serve immediately or place into the fridge. I think it tastes best cold out of the fridge it makes it so much more refreshing.