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Orange Angel Cake




Source of Recipe


Mai


List of Ingredients




1 15-ounce or 16-ounce package angel cake mix
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1 8-ounce container frozen light whipped dessert topping, thawed
1/2 cup plain low-fat yogurt



Recipe



Prepare angel cake as directed on package, except pour 1/3 cup of the thawed orange juice concentrate into a 2-cup measure; add enough water to the concentrate for the mixture to equal the amount of water called for in the package directions. Continue with package directions, baking the batter in an ungreased 10" tube pan according to package directions. Immediately invert cake (leave in pan); cool completely.
Loosen sides of cake from pan; remove cake from pan. For topping, in a medium bowl gently stir together the thawed topping and yogurt. Fold in remaining orange juice concentrate. Spread topping mixture over top and sides of cake. Store in the refrigerator.