Heavenly Angel Cake

1. 1

   Bake cake and cool.

2. 2

   Mix together milk, lemon juice and almond extract.

3. 3

   Cut peaches into bite size pieces.

4. 4

   When cake is cold, slice off top about 1-inch thick.

5. 5

   Put to one side; be careful not to break apart.

6. 6

   With sharp knife, cut down and around cake and carefully scoop out, leaving a trench.

7. 7

   Combine whipped topping with first mixture and divide in half.

8. 8

   To one half, add broken up cake pieces and peaches.

9. 9

   Stuff into cake and replace top.

10. 10

    Ice cake with remainder of mixture.

11. 11

    Decorate with peach slices. Refrigerate immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.