Preparation:
1. Bake and cool cake as directed on package for angel food (tube) pan. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
2. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
3. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
4. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Cover and refrigerate any remaining dessert. |
