Heaven'S Lemonade Cake

• 1 envelope unflavored gelatin
• 2 Tbsp. sugar
• 1/2 c. egg substitute
• 1/2 c. water
• 1 (6 oz.) can frozen lemonade concentrate
• 13 oz. can evaporated skim milk, chilled icy cold
• 1 angel food cake

1. Put evaporated milk in freezer and shake every 15 minutes to keep from freezing on side of can until chilled.
2. In small saucepan, mix gelatin and sugar.
3. Add egg substitute and water. Cook and stir until gelatin dissolves and mixture thickens just slightly; remove from heat.
4. Stir in concentrate.
5. Chill until partially set.
6. Tear cake into bite-size pieces.
7. Set aside.
8. Pour cold evaporated milk in large bowl and whip until it holds peaks. Tint yellow.
9. Fold lemonade mixture into whipped milk.
10. Cover bottom of 10-inch tube pan with thin layer of lemonade mixture. Arrange 1/3 of cake on top.
11. Pour 1/3 of remaining lemonade mixture over.
12. Repeat layers.
13. Chill until firm.
14. Unmold on serving plate. Makes 16 servings.

unflavored gelatin, sugar, egg substitute, water, frozen lemonade concentrate, milk, cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402252 (may not work)