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Recipe: Lemon Cooler Cream Cake

Spring and Summer are a great time for light and refreshing citrusy desserts
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My post-college, pre-marriage roommate passed on this fabulous recipe years ago. I’m not sure where she found the original recipe, but there is a similar one on  This one below has more to it and is much better.  It has been a family favorite for years. My husband usually requests it for his birthday.  The cake is light and moist, cool and creamy.  Perfectly delicious.  Give it a try!

18.25 oz package lemon cake mix

1/3 cup lemon yogurt or lemonade

1 egg

3 egg whites

1 cup water

2x 3 oz lemon-flavored gelatin mix, divided use

1 cup boiling water

1 cup cold water

1 cup low-fat milk

3.4 oz package instant vanilla pudding mix

8 oz frozen light whipped topping, thawed

1 lemon, cut in half lengthwise and sliced thin

Preheat oven to 350 F and coat a 9×13 baking dish with oil spray.  Combine cake mix, lemon yogurt or lemonade, egg and egg whites and 1 cup of water to the bowl.  Beat on low-speed until moistened.  Then beat on high speed for 2 minutes.  Pour batter into prepared pan.  Bake about 30-40 minutes or until fork inserted in center comes out clean. Poke holes all over the top of the cake using a fork.  Combine one package of gelatin with 1 cup of boiling water and stir to dissolve for about a minute.  Add 1 cup of cold water and stir another minute (gelatin should be dissolved).  Pour off some of the mixture until you have 1 1/4 cups left.  Slowly pour over the top of the cake.  Chill cake in refrigerator until needed.  In large mixing bowl, add milk, then vanilla pudding mix and remaining package of lemon gelatin and beat on low until powders are dissolved and the mixture is nicely blended and smooth.  Fold in light whipped topping and spread mixture over the cake.  Chill until ready to serve.

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