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Print this Recipe    Lemon Angel Cake

Lemon Angel Dessert
Servings: Makes 10 servings

1 (8 to 9-inch) angel food cake
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 1/2 cups fresh raspberries, blueberries, blackberries and/or chopped
strawberries
Sifted powdered sugar, optional
Fresh raspberries, blueberries, blackberries and/or strawberries optional

With serrated knife, cut 2-inch thick layer horizontally off top
of cake; lift off top and set aside. With fork, carefully hollow
out bottom of cake, leaving 1/2 to 3/4-inch thick shell on bottom
and sides.

In medium-sized bowl, stir together condensed milk and lemon juice
until thickened. Spoon into cake shell.

Spoon 1 1/2 cups berries over milk mixture; replace cake top. Cover
and chill at least 4 hours.

Just before serving, sprinkle with powdered sugar. Garnish with
additional berries if desired. Store leftovers in refrigerator.

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