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Lemon Angel Cake Recipe

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In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.

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10-12 Servings
Prep/Total Time: 30 min.

Ingredients

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (14 ounces)

Directions

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream.
Split cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 286 calories, 10 g fat (5 g saturated fat), 76 mg cholesterol, 285 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Lemon Angel Cake published in Quick Cooking March/April 2005, p20

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