Editor’s note: The copy of Karen’s recipe in the April 26 issue of the Record was incomplete. Below are all the instructions for making this delicious dessert.
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.
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.
An Applause item in the April 19 Record was misleading with respect to funding from Coca Cola to Undergraduate Research Opportunities Program (UROP) faculty. The Coca Cola grant is for $100,000 over five years. Two faculty will receive $10,000 each year. This year, UROP was able to offer four grants because LS&A matched the Coca Cola funds.
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