HEAVENLY LEMON ANGEL CAKE by Brenda Riden

Ingredients:
5 drops red food coloring
1 pkg (16 oz) angel food cake mix
3 lemons
2 cups powdered sugar
2 cups thawed frozen fat-free whipped topping
1 pkg (10 oz) frozen raspberries in syrup, thawed


Directions:
1.  Preheat oven to 350°F. For cake, add food coloring to amount of water specified on package. Prepare cake according to package directions. Pour batter into Rectangular Baker. Bake on center rack 35-40 minutes or until top is golden brown, cracked and center is slightly sunken. (Do not underbake.) Remove baker from oven; invert onto Stackable Cooling Rack. Without removing baker, let stand until completely cool (about 1 1/2 hours).


2.  Poke holes in cake about 1 1/2 in. deep and 1/2 in. apart with large fork. Zest lemons using Zester/Scorer to measure 1 tbsp zest. Juice lemons using Juicer to measure 1/3 cup juice. In Small Batter Bowl, combine sugar, juice and zest; whisk until smooth. Pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.


3.  Attach open star tip to Easy Accent(R) Decorator; fill with whipped topping. Garnish each serving with whipped topping; top with raspberries.


Yield:  15 servings


Nutrients per serving:  Calories 220, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 52 g, Protein 3 g, Sodium 300 mg, Fiber 1 g

Brenda Riden
Pampered Chef Consultant

www.pamperedchef.biz/brendariden