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Angel Cake Supreme Recipe

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This recipe for Angel Cake Supreme, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (10 oz) seedless red raspberry preserves
2 tablespoons water
1 jar (10 oz) lemon curd
1 10 inch angel food cake
1 carton (8 oz) whipped topping
3/4 cup powdered sugar
Raspberries

Directions:
Directions:
In a small bowl, mix preserves and water until smooth; set aside. Split cake in half horizontally. Spread lemon curd over bottom layer. Add the top layer of cake. Blend half of the preserves mixture with the whipped topping and powdered sugar; frost cake. Drizzle remaining preserve mixture over top of the cake. Garnish with raspberries.

Number Of Servings:
Number Of Servings:
12

 

 

 

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