Anthony's favorite cake. He requests it for each birthday!Jello Cake: Serves 16 ( 4 points)
1 package Pillsbury 50% reduced sugar white cake mix
4 egg whites
1-1/4 c. water
1/3 c. canola oil
2 packages sugar free lime jello
1 c. boiling water
1/2 c. cold water
Topping
1 package sugar free instant vanilla pudding
1 c. cold skim milk
1 carton ( 8 oz) Cool Whip Free
Mix cake mix with egg whites, 1-1/4 c. water and canola oil. Spread in a 13 x 9" pan coated with cooking spray. Bake according to package directions. Cool for 1 hour.
Dissolve jello in 1 c. boiling water. Stir in cold water.
Poke holes into the top of the cake with a meat fork or wooden skewer. Slowly pour gelatin over cake.
Whisk the pudding and milk for 2 minutes. Let stand two minutes. Fold in Cool Whip. Frost cake. Cover and refrigerate 1 hour or until serving.
1 package Pillsbury 50% reduced sugar white cake mix
4 egg whites
1-1/4 c. water
1/3 c. canola oil
2 packages sugar free lime jello
1 c. boiling water
1/2 c. cold water
Topping
1 package sugar free instant vanilla pudding
1 c. cold skim milk
1 carton ( 8 oz) Cool Whip Free
Mix cake mix with egg whites, 1-1/4 c. water and canola oil. Spread in a 13 x 9" pan coated with cooking spray. Bake according to package directions. Cool for 1 hour.
Dissolve jello in 1 c. boiling water. Stir in cold water.
Poke holes into the top of the cake with a meat fork or wooden skewer. Slowly pour gelatin over cake.
Whisk the pudding and milk for 2 minutes. Let stand two minutes. Fold in Cool Whip. Frost cake. Cover and refrigerate 1 hour or until serving.
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