Orange Angel Cake II
- 15 -16 ounces angel food cake mix
- 34 cup frozen orange juice concentrate, thawed
- 1 (8 ounce) container frozen light whipped dessert topping, thawed
- 12 cup plain low-fat yogurt
- to taste citrus rose (optional)
- orange rind
- grapefruit peel
- Prepare angel cake as directed on package, except pour 1/3 cup of the thawed orange juice concentrate into a 2-cup measure; add enough water to the concentrate for the mixture to equal the amount of water called for in the package directions.
- Continue with package directions, baking the batter in an ungreased 10" tube pan according to package directions.
- Immediately invert cake (leave in pan); cool completely.
- Loosen sides of cake from pan; remove cake from pan.
- For topping, in a medium bowl gently stir together the thawed topping and yogurt.
- Fold in remaining orange juice concentrate.
- Spread topping mixture over top and sides of cake.
- If desired, garnish with citrus roses made from grapefruit or orange peel.
- Store in the refrigerator.
- Citrus Rose: Cut the peel from stem end of a Florida Orange or Grapefruit, forming a circular base (do not sever).
- Continue cutting a strip of peel about 3/4" to 1" wide in a spiral motion to opposite end of fruit, making one lon g, continuous strip and slicing thinly (do not cut into white membrane).
- Start coiling strip tightly, beginning at end opposite base.
- Coil the strip onto the base to form a rose.
- Garnish with mint leaves and small strips of peel, if desired.
cake mix, orange juice concentrate, yogurt, orange rind, peel
Taken from www.food.com/recipe/orange-angel-cake-ii-5027 (may not work)