LEMON CHIFFON ANGEL CAKE
1 package angel food cake mix #
1 cup water
3 eggs
3/4 cup oil
1/4 cup flour
1 tablespoon grated lemon peel
1/2 teaspoon vanilla
Frosting:
1 container [16 ozs] vanilla frosting #
2 teaspoons butter or margarine
2 teaspoons grated lemon peel
Lemon slices for garnish
* Preheat oven to 350 degrees
* Combine egg white mixture and water in large bowl. Beat at low speed withelectric mixer for 1 minute. Beat at high speed for 5 - 10 minutes or untilstiff peaks form; set aside.
* Combine cake flour mixture, eggs, oil, flour 1 tablespoon lemon peel andvanilla in large bowl.
* Beat at low speed until blended. Beat at medium speed for 3 minutes.
* Fold in reserved beaten egg white mixture.
* Pour into ungreased 10 inch tube pan. Run knife through batter to removeair bubbles.
* Bake for 45 - 55 minutes or until toothpick in center comes out clean.
* Cool following package directions.
Frosting:
* Combine vanilla frosting, melted butter and 2 teaspoons lemon peel inmedium bowl. Stir until thoroughly blended.
* Frost sides and top of cake; garnish with lemon slices.