The University Record, April 26, 1999

Karen's Angel Mousse Cake

Editor's note: Many of you asked for the prize-winning recipes from our residence hall cooks. Karen Smith graciously agreed to share her recipe with us.

Smith
Prep time: 2 hours

Cooking time 1 hour

Serves 8-10

1 14-ounce can sweetened condensed milk

1 12-ounce can frozen lemonade concentrate

6 drops yellow food color

1 large (or 2 small) tub(s) frozen whipped topping

1 pkg. Angel Food cake mix

Decorations-Spice drops for roses, cherry fruit by the inch, spearmint leaves, gum drops.

Bake cake according to package directions and set to cool.

Mousse: In a large mixing bowl, stir sweetened condensed milk, lemonade and food color. Add whipped topping, about 1 cup at a time, and stir until blended. Set aside. instructions.

Make flowers for top. Roll spice drops out on sugar-coated surface. Roll fruit-by-the-inch out 1/2 inch to make petals and fasten with a small dab of water. Add spearmint leaves and use tube icing for stems.

When cake is cool, frost with mousse and decorate with flowers.