Copycat Four: Low Fat Lemonade Cake

I'm on a roll -- copied my fourth project from my Pinterest Boards and modified it for our diet and Father's Day.

Carrie at Saving 4 Six made a beautiful pink lemonade cake but since this was for Father's Day, I went with yellow.  You can check out her wonderful cake and recipe on her blog!  Because we're on a pretty strict cardiac diet, I had to modify the recipe but truthfully -- it is DELICIOUS! My whole family loved it.

After you bake the cake, poke holes in it and pour the glaze mixture over the warm cake.  After it cools, you add the icing which I tinted yellow.

Following Carrie's lead, I created this sign to put on top of the cake -- my husband even used this during his greeting from the pulpit this morning in church :)

Happy Father's Day!

1 package lemon cake mix
1 (3 ounce) package instant fat free/sugar free lemon pudding mix 

1 c Egg Beaters
1/2 c sugar free applesauce

1/4 c fat free sour cream
1/2 cup skim milk
1/2 cup frozen lemonade concentrate

Preheat oven to 350. Spray 9X13 with non-stick spray.  Combine the cake mix, lemon pudding mix, egg substitute, applesauce, sour cream, 1/2 c lemonade concentrate and skim milk.  Mix until smooth. Pour the batter
into the prepared pan.  Bake at 350 for 28-30 minutes.  Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.

LEMONADE Glaze Recipe: (that you pour over the cake when it comes out of the oven)

1 cup frozen  lemonade concentrate, thawed
1/2 cup Stevia or other sugar substitute
Combine the remaining thawed frozen lemonade and the Stevia.  Mix thoroughly and pour over still warm cake.  Now, let cake stand in pan until almost cool then make this frosting for the top of the cake.
 

Yellow Frosting/Glaze Recipe (for top of cake)

Combine 2 cups of powdered sugar into a medium size bowl. Beat in skim milk until it's a thick, pouring consistency.  Add yellow food coloring until you get the desired color.  Drizzle over cooled cake.