Taste of Home
Lemon Angel Cake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
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.
Ingredients
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1 cup heavy whipping cream
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1 tablespoon confectioners' sugar
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1 can (15-3/4 ounces) lemon pie filling
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1 prepared angel food cake (8 to 10 ounces)
Directions
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1.
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.
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2.
Cut 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.
Nutrition Facts
1 piece: 172 calories, 8g fat (5g saturated fat), 23mg cholesterol, 202mg sodium, 24g carbohydrate (9g sugars, 0 fiber), 2g protein.
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