Lemon Cream Dessert Cake

1 package lemon cake mix, 2 layer size
1 cup water
1/3 cup vegetable oil
3 egg whites
2 tablespoons lemon peel, shredded
3 egg yolks
3 tablespoons lemon juice

Creamy lemon frosting:
1 cup sifted powdered sugar
8 ounces cream cheese, softened
8 ounces frozen whipped dessert topping, thawed
1 (4 serving size) instant lemon pudding mix
1 cup milk
1 tablespoon lemon peel, shredded

Grease and flour a 10-inch fluted tube pan.
In a large mixing bowl, beat cake mix, water, oil and egg whites with
an electric mixer on low speed till moistened. Beat the mixture for 2
minutes on high speed. Stir in the lemon peel. Reserve 2 cups of the
batter.
In a small mixing bowl, beat egg yolks on high speed for 2 minutes.
Add reserved batter and lemon juice; beat till mixture is combined.
Layer batters alternately in prepared pan, beginning and ending with
yolkless batter. Swirl lightly to marble.
Bake in a 350 F oven for 45 minutes or until done. Cool for 15 minutes;
remove from pan and cool completely.

Creamy lemon frosting:
In a large mixing bowl, beat powdered sugar and cream cheese until
smooth. Fold in whipped dessert topping. In a small bowl, with electric
mixer on low speed, beat instant lemon pudding mix and milk for 2
minutes, stir in 1 tablespoon finely shredded lemon peel. Fold the
pudding into the cream cheese mixture.

To assemble cake:
Cut cake horizontally into three layers. Spread the Creamy Lemon
Frosting between layers. Frost entire cake with remaining frosting.

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