Frosted Angel Torte

1. 1

   Bake cake mix as directed on package.

2. 2

   Pour milk into refrigerator trays; place in freezer and chill until partially frozen, about 1 hour.

3. 3

   Split cake to make 3 layers.

4. 4

   Sprinkle gelatin on water to soften; place over boiling water to dissolve. In chilled bowl, beat milk and sugar with chilled beaters on high speed until fluffy.

5. 5

   Beat in lemon peel, lemon juice, food color and dissolved gelatin until very stiff.

6. 6

   Fill cake layers, spreading each with about 1/3 of filling.

7. 7

   Frost top with remaining filling.

8. 8

   Freeze cake.

9. 9

   Remove from freezer 20 minutes before serving.

10. 10

    Because of the filling, refrigerate leftover cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.