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Lemon Angel Crunch Cake

RG

Source: The Pampered Chef

Ingredients



Instructions

  1. Heat oven to 350 degrees F.
  2. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly.
  3. Bake 35-40 minutes or until top is golden brown and cracks appear dry. (Cake should be firm to the touch; do not under-bake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool 45 minutes. (Do not remove cake from baker.)
  4. Spread coconut in even layer over bottom of baking pan; bake at 350 degrees F for 10-15 minutes or until golden brown and evenly toasted, stirring once after 8 minutes.
  5. Remove to cooling rack; cool completely. Set aside.
  6. Juice lemons using Juicer; set juice aside. Using Nylon Fork or metal skewer, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart.
  7. In Small Micro-Cooker, microwave water on HIGH 2-3 minutes or until boiling. Add gelatin to water; stir 2 minutes or until completely dissolved. Stir in 1/4 cup of the lemon juice. Slowly pour gelatin mixture evenly over cake.
  8. In Small Batter Bowl, combine confectioners' sugar and remaining 2 tablespoons lemon juice; spread evenly over cake. Sprinkle coconut over icing. Refrigerate 3 hours.
  9. Cut into squares using Serrated Bread Knife.

Yield: 15 servings

Nutrients per serving: Calories 180, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 41 g, Protein 3 g, Sodium 250 mg, Fiber 0 g

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