Angel Lemon Custard Cake Recipe
Sponge Cake Recipes and Angel Food Cake Recipes
Angel Lemon Custard Cake
1 prepared angel food cake (10 inches)
1 package (3.4 oz) instant lemon pudding mix
1 1/2 C. cold milk
1 C. (8 oz) sour cream
1 can (21 oz) cherry or strawberry filling
Tear the angel food cake into bite size pieces. Place in a 13X9 pan.
In a mixing bowl combine the pudding mix, milk and sour cream. Beat until
thickened, about 2 minutes. Spread over cake.
Spoon pie filling on top.
Chill until serving time.
Yield: 12-16 servings