| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
pk |
Unflavored gelatin |
| 4 |
tb |
Cold water |
| 1 |
c |
Boiling water |
| 1 |
c |
Orange juice |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Granulated sugar |
| 1 |
|
Large angel food cake |
| 3 |
c |
Whipping cream |
| 4 |
oz |
Coconut shredded or flaked |
INSTRUCTIONS
Soften gelatin in cold water. Add boiling water, stir to dissolve
completely. Add orange juice, lemon juice and sugar. Stir until sugar is
dissolved. Refrigerate until thick as eggwhite. Whip one pint (2 cups)
whipping cream, using chilled bowl and beaters. Fold into thickened gelatin
mixture. Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening
and line with waxed paper. Break angel food cake into 1 inch pieces.
Alternate layers with gelatin/whipping cream mixture. Chill overnight or 6
to 8 hours. Invert onto cake plate and frost with 1/2 pint (1 cup) cream
whipped. Cover generously with coconut. Refrigerate until serving time.
Refrigerate any leftovers promptly. Serves 12-16. Courtesy Colleen Whepley
C.H.E. Big Y Super Markets, Springfield, MA No copyright shown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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