Recipe: Lemon Angel Squares (angel food cake mix and lemonade concentrate) (1983)
Desserts - Puddings, GelatinLEMON ANGEL SQUARES
1 package Betty Crocker white angel food or lemon chiffon cake mix
2 cups boiling water
2 packages (3 ounces each) lemon-flavored gelatin
1 (6 ounce) can frozen lemonade concentrate, thawed
1 1/2 cups chilled heavy (whipping) cream
1/2 cup flaked coconut
Bake and cool cake as directed on package.
Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened but not set.
Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy; set aside.
Beat whipping cream in chilled bowl until stiff; fold into gelatin; set aside.
Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches; sprinkle with coconut.
Refrigerate until firm, at least 4 hours.
Cut into squares.
Makes about 16 servings
From: Recipelink.com
Source: Recipe pamphlet: A Cake for All Seasons, General Mills, Inc., 1983
1 package Betty Crocker white angel food or lemon chiffon cake mix
2 cups boiling water
2 packages (3 ounces each) lemon-flavored gelatin
1 (6 ounce) can frozen lemonade concentrate, thawed
1 1/2 cups chilled heavy (whipping) cream
1/2 cup flaked coconut
Bake and cool cake as directed on package.
Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened but not set.
Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy; set aside.
Beat whipping cream in chilled bowl until stiff; fold into gelatin; set aside.
Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches; sprinkle with coconut.
Refrigerate until firm, at least 4 hours.
Cut into squares.
Makes about 16 servings
From: Recipelink.com
Source: Recipe pamphlet: A Cake for All Seasons, General Mills, Inc., 1983
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