Saturday Special: Light Lemon Cake

  Today, we celebrated our son's belated tenth birthday. Gone are the days of cute themed parties. Instead, Matthew requested that four of his good friends come and spend the day shooting nerf guns, staging battles with their Lego figures, flipping around in the bounce house, and eating Star Wars themed food. When asked what he wanted for his birthday cake, he requested this recipe.  The boys polished off half of it themselves!

I've been making this cake for just about every birthday in our house for the past 10 years (at least!). I made it into cupcakes for our babies' one-year old birthdays instead of buying a special cake. It was just a little touch of sweetness for their first experience of cake, with enough frosting to get some cute messy face pictures but not so much that it made a huge mess. It's inexpensive too, especially if you buy the cake mix, pudding mix and Cool Whip on sale. I stock up on these when I see them so I usually have the ingredients on hand when we need a little something sweet.

Light Lemon Cake

1 pkg. (18.25 oz) yellow cake mix (no pudding in mix)

1 small package instant lemon pudding mix

1-3/4 cup water

1 egg (or 2 egg whites)

Cool whip (or equivalent whipped topping)

Preheat oven to 350. Grease a 13x9" baking pan. While oven is heating, mix together cake mix, DRY pudding mix, water and egg/egg whites. I like to do it on low speed for 30 seconds first, just to get the ingredients mixed. Then I turn up the speed to medium for about 2 minutes, to give it some air and fluffiness. Pour batter into prepared pan and bake for 23-28 minutes or until it tests done. Let it cool on a wire rack. When completely cooled, spread Cool Whip on top. Don't forget to refrigerate any leftovers!

One of our absolute favorites! Enjoy!