Lemon Cream Cake
|Sugar free white cake mix||8 Ounce|
|Water||2⁄3 Cup (10.67 tbs)|
|Grated lemon zest||1 Teaspoon|
|Lemon flavoring||1 Teaspoon|
|Nondairy whipped topping mix||5 1⁄4 Ounce (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Orange flavoring||1 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
Empty cake mix into a bowl.
Add 1/4 cup (180-mL) water, egg, lemon zest, and lemon flavoring.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) of 20 to 25 minutes.
Allow cake to cool; then remove from pan.
In a chilled bowl and using a chilled beater, beat whipped-topping mix and 1/2 cup (125 mL) water until soft peaks form.
Gradually beat in cornstarch and flavorings.
Beat to stiff peaks.