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Heavenly Lemon Angel Cake




Source of Recipe


IDOPAMPEREDCHEF


Recipe Introduction


servings 15
points 4


List of Ingredients




1 package (16 ounces) angel food cake mix 2 lemons
2 cups powdered sugar
2 cups thawed fat-free frozen whipped topping
1 package (10 ounces) frozen raspberries in syrup, thawed

Recipe



Preheat oven to 350?F. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker; spread evenly over bottom using Large Spreader. Bake on center rack in oven 35-40 minutes or until crust is golden brown, cracked and firm to the touch. (Cake will appear dry; do not underbake.) Turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.) Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using Nylon Fork. Zest lemon using Lemon Zester/Scorer to measure 1 tablespoon zest. Using Juicer, juice lemons to measure 1/4 cup juice. In Small Batter Bowl, combine lemon juice, zest and powdered sugar; whisk until smooth using Stainless Steel Whisk. Slowly pour glaze over cake, spreading evenly with Small Spreader. Let stand 30 minutes or until glaze is set. Attach open star tip to Easy Accent? Decorator; fill with whipped topping. To serve, cut cake with Serrated Bread Knife. Top each serving with raspberries; garnish with whipped topping. Sprinkle with toasted coconut, if desired. Yield: 15 servings