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Lemon Angel Cake
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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)
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |