Citrus Sweet

I experimented with a low-fat version of Betty Crocker's Lemon Cake Mix and came up with this moist, sweet, low-fat winner. (You could probably use yellow or white cake mixes, too. Just add more lemon juice.)

Lemon-Lime Cake

1 Package Betty Crocker Lemon Cake Mix (Or your favorite lemon, yellow, or white cake mix)
1 Package Sugar-Free Jell-O Lemon Pudding Mix (Or your favorite sugar-free lemon or vanilla pudding mix)
3 Egg Whites
1/2 cup Wheat Germ
1/2 cup Unsweetened applesauce
2 tablespoons lemon juice
2 tablespoons lime juice
1 cup water
1 teaspoon lemon rind (optional)
1 package Sugar-Free Lime Jell-O (or your favorite sugar-free lime gelatin mix)

Turn stove on to 350 degrees. Coat your choice of pan with cooking spray. (I used a bundt pan.) Combine all ingredients but Lime Jell-O in large mixing bowl for about five minutes or until almost smooth. Add the lime Jell-O last, mixing lightly to create swirls. (Don't mix the Jell-o too thoroughly, or you'll lose the swirl effect.) Pour into choice of pan and bake for the time indicated for that pan on cake mix box.

Makes between 12 and 24 slice or 24 cupcakes, depending on the pan used.