What you need:
1 (16-ounce) package sugar-free yellow cake mix
2 (4-serving-size) packages instant sugar-free, fat-free lemon pudding and pie filling
1 cup fat-free evaporated milk
1/2 cup canola oil
1/2 cup water
2 teaspoons lemon extract, divided
1 cup egg substitute
1 (8-ounce) container frozen sugar-free whipped topping, thawed
3 to 4 drops yellow food coloring
What you do:
Preheat oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.
In a large bowl, beat cake mix, pudding mix, evaporated milk, oil, water, and 1 teaspoon lemon extract until smooth. Beat in egg substitute until well combined, then pour into pan.
Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pan to cool completely.
In a medium bowl, combine whipped topping, yellow food coloring, and remaining lemon extract; mix until thoroughly combined. Spread evenly over cake.
Serve immediately, or refrigerate until ready to serve.
Follow the food 