CAKE:

1 pkg. sugar free yellow cake mix (Pillsbury)
1 pkg. sugar free instant lemon pudding mix (Jello)

Combine cake mix and pudding. Follow mixing and baking instructions on cake mix.

Note: Add additional water if batter is too thick (I had to add about 1/2 cup extra water).

I made mine in a Bundt pan.

GLAZE:

3 cups granulated Sucralose (sugar free sweetener)
1/2 cup cornstarch
3 oz. concentrated orange juice, thawed
2 tbsp. unsalted butter, melted

Combine sweetener and cornstarch in blender. Blend until powdery, will probably have to scrape sides several times before you reach correct consistency. Add orange juice and butter to "powdered sugar".

When you remove cake from oven, put on plate and poke holes all over it with a toothpick. Spoon glaze over the cake. Keep spooning glaze up from plate and over cake until it sets.

Submitted by: Norma Lee