Recipe - Lemon Mousse Angel Cake Chantecleer

1 Ready made Angel food cake
1 One half cup Total milk and heavy cream
1 pack Lemon pudding
1 Juice of one lemon
1 teaspoon Grand Marnier
One half Tub Cool Whip Lite
1 Stick butter; for the icing
One half cup Confectioner's sugar
1 tablespoon Grand Marnier
One half cup Almonds; cut or sliced up

Take off the top part of the angel food cake and scoop out some of the cake
making a trench. Fill with mousse then replace the top layer of cake. In a
small sauce pan melt butter and remove from heat. Sift in sugar and stir in
Grand Marnier until combined well. Heat mixture over moderate heat,
stiriing, until it just begins to bubble. Remove pan from heat and stir in
almonds. Immediately pour everly over cake, allowing it to drip down sides
and chill cake 15 minutes before serving.

NOTES : This is the hard part, Buy an angel food cake!

Recipe by: Terry Pogue/tpogue@idsonline.com

Posted to FOODWINE Digest by Terry Pogue tpogue@IDSONLINE.COM on Dec 3,
1997