Recipe Exchange Newsletter| Easy recipes using everyday ingredients

EASY LEMON CAKE

1 angel food cake (1 lb)
2 1/4 cups canned lemon pie filling
TOPPING:
3/4 cup nonfat lemon yogurt
1 1/2 cups nonfat whipped topping

Younger kids, slice cake into 3 layers..... Just before assembling cake, make the topping by gently folding yogurt into whipped topping.... To assemble cake, use a bread knife to cut cake into 3 layers. Place the bottom cake layer on a platter, and spread with half of the lemon pudding....put another layer of cake on top of first layer and spread with the rest of lemon pudding. Put the third cake layer on, and spread the topping over the top and side of the cake. Put in the refrigerator to chill for 2 hours or so, and slice

Source: http://www.nancys-kitchen.com