Heavenly Lemon Angel Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Low calorie recipe from Pampered Chef friend. Ingredients:
1 package (16 ounces) angel food cake mix |
1-2 lemons |
2 cups powdered sugar |
2 cups thawed, fat-free frozen whipped topping |
1 package (10 ounces) frozen raspberries in syrup, thawed |
toasted coconut (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare cake mix according to package directions.
3. Pour batter into un-greased rectangular baker; spread evenly over bottom.
4. 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.)
5. Turn baking pan upside down onto a cooling rack; cool completely. (Do not remove cake from baker.)
6. Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using a fork.
7. Zest lemon to measure 1 tablespoon zest.
8. Juice lemons to measure 1/4 cup juice.
9. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth.
10. Slowly pour glaze over cake, spreading evenly.
11. Let stand 30 minutes or until glaze is set.
12. Attach open star tip to a decorator; fill with whipped topping.
13. To serve, cut cake.
14. Top each serving with raspberries; garnish with whipped topping. Sprinkle with toasted coconut, if desired.
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