(by Shirley McNevich)
1 box angelfood cake mix (mixed and baked according to box directions ONE DAY before making the rest of this recipe)
1/2 pint heavy whipping cream
1 - 3oz. box Jell-O lemon pudding/pie filling (NOT instant)
Bake angelfood cake according to box directions and cool completely. The next day, use a large bread knife to saw the cake horizontally into 3 equal layers. In a saucepan cook lemon pudding mix according to box directions--cool completely. In a mixer add the cream--use the whisk attachment and whip until it gets fluffy. Pour whipped cream into the lemon pudding--stir with a spoon. Place first layer of cake on a cake plate--spread lemon cream mixture on top. Repeat with all cake layers. Spread remaining lemon cream on top layer and on sides of cake. Refrigerate.
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