Lemon Angel Torte Recipe

Heat oven to 325 degrees Bake in an ungreased 10-inch tube pan.

For the cake: Add lemon zest to cake mix and prepare, bake and cool according to package directions. With electric knife or long sharp serrated knife, cut cake horizontally into 3 layers.

For the filling: In a large mixer bowl, beat cream and confectioner's sugar to stiff peaks. Fold in pie filling, gently but thoroughly. Place one cake layer, cut-side up on serving plate. Spread 1 cup of the filling on cake. Repeat with remaining cake layers and filling, ending with cake layer, cut-side down. Spread remaining filling on sides and top of cake.

Chill at least 4 hours before serving. Garnish with lemon twists, if desired. Store leftover cake in the refrigerator.

Cook's notes: If you prefer or can't find canned lemon pie filling, prepare a cooked lemon pie filling. Cool before using. An electric knife is ideal to slice angel food and chiffon cakes.

Variation: Crushed hard lemon candies sprinkled on top of the cake add a nice crunch to the lemon cream.

Nutrition values per serving: 266 calories, 8 g fat, 46 g carbohydrates, 1 g fiber, 4 g protein, 65 mg cholesterol, 223 mg sodium.