Heavenly Lemon Angel Cake

By pamdabear3383

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

Details

Servings 15

Preparation

Step 1

1. Preheat oven to 350ºF. Prepare cake mix according to package directions. Pour batter into un-greased rectangular baker; spread evenly over bottom. 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 cooling rack; cool completely. (Do not remove cake from baker.)

2. Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using a fork. Zest lemon to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.

3. Attach open star tip to a decorator; fill with whipped topping. To serve, cut cake. Top each serving with raspberries; garnish with whipped topping.

Yield: 15 servings or 24 sample servings

Nutrients per serving: Calories 200, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 3 g, Sodium 270 mg, Fiber 1 g