Frosted Angel Torte

• 1 pkg. angel food cake mix
• 3/4 c. evaporated skim milk
• 1 envelope unflavored gelatin
• 1/3 c. sugar
• 2 tsp. lemon or lime peel, grated
• 1/3 c. lemon or lime juice
• 3 Tbsp. water
• few drops yellow or green food color

1. Bake cake mix as directed on package.
2. Pour milk into refrigerator trays; place in freezer and chill until partially frozen, about 1 hour.
3. Split cake to make 3 layers.
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. Beat in lemon peel, lemon juice, food color and dissolved gelatin until very stiff.
6. Fill cake layers, spreading each with about 1/3 of filling.
7. Frost top with remaining filling.
8. Freeze cake.
9. Remove from freezer 20 minutes before serving.
10. Because of the filling, refrigerate leftover cake.
11. Makes 16 servings, at 140 calories each.

angel food cake mix, milk, unflavored gelatin, sugar, lemon, lemon, water, color

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469219 (may not work)