ICEBOX LEMON ANGEL FOOD CAKe

This Icebox Lemon Angel Food Cake is another “almost homemade” recipe.  Since I was too lazy to make everything from scratch, I decided to do a “semi-homemade” lemon cake which would satisfy my craving for light, sweet and “lemony.”

Ingredients:

1. One box of angel food cake mix
2. 4 1/2 ounces of lemon jello powder (One 3 ounce box and 1/2 of another 3 ounce box (regular or sugar free)
3. 24 ounces of light cool whip (One 16 ounce container of light cool whip, and one 8 ounce container of light cool whip)
4. Mix the angel food cake according to package directions and bake in two 9 inch round pans.

Lemon Cake

1. Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
2. Mine weren’t perfect, but the topping covers a multitude of imperfections.
3. When the cake is cool, mix together the thawed cool whip and jello (the same mixture as my frozen lemon dessert).

1. Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
2. Then put a layer of the topping on top of that.  Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
3. Chill well.  I even like to put mine in the freezer because it sets the topping, and cuts smoothly and nicely, and I like the texture.
4. Store in refrigerator or freezer.  I like the freezer, till I’m ready to serve.  It thaws quickly.

Icebox Lemon Angel Food Cake

• Slice and serve. It was so light and refreshing for a hot afternoon, and everyone here enjoyed it.

INGREDIENTS

1. One box of angel food cake mix
2. 4 1/2 ounces of lemon jello powder (One 3 ounce box and 1/2 of another 3 ounce box (regular or sugar free)
3. 24 ounces of light cool whip (One 16 ounce container of light cool whip, and one 8 ounce container of light cool whip)

INSTRUCTIONS

1. Mix the angel food cake according to package directions and bake in two 9 inch round pans.
2. Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
3. Or turn them upside down on cooling racks, and cool in the pan for an hour. Then take a butter knife and loosen all around between the pan and the cake.
4. Shake cake gently out of the pan.
5. Mine weren’t perfect, but the topping covers a multitude of imperfections.
6. When the cake is cool, mix together the thawed cool whip and jello.
7. Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
8. Then put a layer of the topping on top of that.
9. Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
10. Chill well ( I even put mine in the freezer for a little while).
11. Slice and serve.
12. Store in the refrigerator or freezer.

reading : https://joyfulhomemaking.com/2012/06/icebox-lemon-angel-food-cake.html

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