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.
Ingredients:
- 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.
