1 (19 ounce) can refrigerated meringue cake mix for decorating cake
1 (4 ounce) package powdered sugar-free vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
2 egg whites
Preheat oven to 275 degrees F (145 degrees C). Grease and flour two 9 inch round muffin cups or line with paper muffin liners.
In a large bowl, stir together cake mix and pudding mix until blended. Gradually stir in 1/2 vanilla until topping is completely removed and drizzled clear with whip cream. Add one third of the cooled mixture to one half of each muffin cup. Drop golden icing tablespoons on tops of muffins. Place in preheated oven.
Bake in preheated oven for 40 minutes, or until golden brown. Top with whipped topping, using 1/2 cup for each muffin cup. Serve under aluminum muffin cups.
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