Lemon mousse angel cake chantecleer
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ready made Angel food cake | |
| 1½ | cup | Total milk and heavy cream |
| 1 | pack | Lemon pudding |
| 1 | Juice of one lemon | |
| 1 | teaspoon | Grand Marnier |
| ½ | Tub Cool Whip Lite | |
| 1 | Stick butter; for the icing | |
| ½ | cup | Confectioner's sugar |
| 1 | tablespoon | Grand Marnier |
| ½ | cup | Almonds; sliced |
Directions
Take off the top part of the angel food cake and scoop out some of the cake making a trench. Fill with mousse then replace the top layer of cake. In a small sauce pan melt butter and remove from heat. Sift in sugar and stir in Grand Marnier until combined well. Heat mixture over moderate heat, stiriing, until it just begins to bubble. Remove pan from heat and stir in almonds. Immediately pour everly over cake, allowing it to drip down sides and chill cake 15 minutes before serving.
NOTES : This is the hard part, Buy an angel food cake! Recipe by: Terry Pogue/tpogue@...
Posted to FOODWINE Digest by Terry Pogue <tpogue@...> on Dec 3, 1997