Ingredients:
1 box Angel Food Cake
2-3 lemons
3-4 tablespoons of sugar
2 1/2 cups of powdered sugar
1 large container of whipped topping
1 bag of frozen raspberries
Directions:
- Put frozen raspberries into bowl (to thaw) and add 3-4 tablespoons of sugar. Stir, cover and let thaw.
- Prepare Angel Food Cake as directed on box and bake. Cool completely and remove from pan and place on cake plate.
- Place powdered sugar in bowl.
- Zest lemons and place in bowl with powdered sugar.
- Juice lemons to make 1/2 cup of juice and pour into bowl. Wisk this together until throughly mixed.
- Slice cake in half horizontally. Place top half of cake onto parchment paper. Poke holes in bottom half of cake with a large fork (all the way around).
- Spoon lemon glaze over bottom half of cake. Let stand until glaze is set (approximately 30 minutes).
- Place top half of cake back ontop of bottom half. Poke holes in top half of cake with a large fork (all the way around).
- Spoon lemon glaze over top of cake. Let stand again until glaze is set. Leave cake uncovered.
- Ice entire cake with whipped topping.
- Spoon raspberries over top of cake.
- Slice with serrated knife and enjoy!!!



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