The University Record, May 10 , 1999

For the Record . . .

Karen’s Angel Mousse Cake

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.

Apologies to John Cherry, professor of classical studies, whose photo was not included with others in the April 26 article announcing recipients of arts and humanities fellowships from the Office of the Vice President for Research. Cherry will use the funds to complete work on “Landscape Studies and Survey Archaeology in Prehistoric and Classical Greece.”