Lemon Angel Cake
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.
SERVINGS
|
10-12
|
CATEGORY
|
Dessert
|
METHOD
|
Chill
|
PREP |
30 min. |
TOTAL
|
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.