{Lemon Cake}

Ingredients:

* 1 (18.25 ounce) package lemon cake mix
* 1 (3.4 ounce) package instant lemon pudding mix
* 1 3/4 cups water
* 3 egg whites
* 3/4 cup nonfat milk
* 1/2 teaspoon lemon extract
* 1 (1 ounce) package instant sugar-free lemon pudding mix
* 1 (8 ounce) container frozen light whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

{Orange Sugar Dust Cookies}

Makes: 36 cookies

Ingredients:

* 1 (18 ounce) box orange cake mix
* 1/2 cup oil
* 2 eggs
* 2 tablespoons orange juice

Directions:

1. Mix well the cake mix, oil and eggs.
2. Using ungreased cookie sheet, drop heaping teaspoonfuls of dough on cookie sheet.
3. Bake at 350° for 10 to 12 minutes.

Optional: Dust with with sugar or frosting

Chocolate Cherry Cookies

Chocolate Cherry Cookies

Makes: 20 cookies

Ingredients:

* 1 pkg (8 oz.) sugar-free low fat chocolate cake mix

* 3 tablespoons fat-free (skim) milk

* 1/2 teaspoon almond extract

* 10 maraschino cherries, rinsed, drained & cut into halves

* 2 tablespoons white chocolate chips

* 1/2 teaspoon vegetable oil

Directions:

1. Preheat oven to 350 degrees F. Spray baking sheets with nonstick cooking spray; set aside.

2. Beat cake mix, milk and almond extract in a medium bowl with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Note: Dough will be very sticky.)

3. Coat hands with cooking spray. Shape dough into 1-inch balls. Place balls 2 1/2 inches apart on prepared baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie.

4. Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack. Do not overbake. Remove to wire racks; cool completely.

5. Heat white chocolate chips and oil in small saucepan over very low heat until chips melt. Drizzle cookies with melted chips. Allow drizzle to set before serving.