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1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 (8-ounce) package lemon flavored gelatin
1 (6-ounce) can frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream


1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.

2- Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)

3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan.

4- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy; set aside. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.

5- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13 x 9 x 2 inches. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for angel food pan.

Betty's Tip: This refreshing do-ahead dessert is perfect for a springtime lunch or bridal shower. Serve with small scoops of mango or raspberry sorbet and a garnish of fresh mint sprigs.


From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.