Vanilla Cake With Lemon Zest Frosting
Serving Size / Yield
- 1 box sugar-free yellow cake mix
- 3 large eggs
- 1/3 C. vegetable oil
- 1 tsp. vanilla extract
- 2 egg whites
- 2 Tbs. light corn syrup
- 2 Tbs. Splenda
- 1 (3-oz.) pkg. sugar-free lemon jello
- 1/2 (8-oz.) tub sugar-free whipping cream
Preheat oven to 325 degrees F. Prepare cake according to box directions. Add eggs, oil and extract. Beat with electric mixer for 2 minutes. Pour into prepared cake pan and bake according to box direction.
For frosting, mix all ingredients except for whipping cream in bowl. Beat with electric mixture until smooth. Fold in cream until well combined. Spread on cooled cake. If you desire, add lemon slices on top of frosting for extra flavor.