Heavenly Lemon Angel Cake
1 package (16 ounces) angel food cake mix
2 cups powdered sugar
2 cups thawed, fat-free frozen whipped topping
1 package (10 ounces) frozen raspberries in syrup, thawed
Toasted coconut (optional)
Preheat oven to 350ºF. Prepare cake mix according to package directions. Pour
batter into un-greased 9 x 13 pan; spread evenly over bottom.
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 pan.)
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.
Attach open star tip to a decorator; fill with whipped topping. To serve, cut
cake. Top each serving with raspberries; garnish with whipped topping. Sprinkle
with toasted coconut, if desired.
Yield: 15 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