Lemon Angel Cake
- 5 drops red food coloring
- 1 package angel food cake mix
- 3 lemons
- 2 cups powdered sugar
- 2 cups thawed frozen whipped topping
- 1 package frozen raspberries in syrup, thawed
Preheat oven to 350 degrees.
For cake, add food coloring to amount of water specified on package. Prepare cake according to package directions. Pour batter into rectangle baker. Bake on center rack 35-40 minutes or until top is golden brown, cracked, and center is slightly sunken. Remove baker from oven; invert onto cooling rack. Without removing baker, let stand until completely cool, about 1-1/2 hours.
Poke holes in cake about 1-1/2 in. deep and 1/2 in. apart with large fork. Zest lemons using Zester to measure 1 tbsp. zest. Juice lemons using juicer to measure 1/3 cup juice. In small bowl combine sugar, juice and zest; whisk until smooth. Pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.
Attach open star tip to decorate; fill with whipped topping. Garnish each serving with whipped topping; top with raspberries.