Make Ahead Lemon Bombe
- 1 package angel food cake mix
- 2 envelopes unflavored gelatin
- ¼ cup cold water
- 1 cup boiling water
- 1 can (12 oz.) frozen orange juice concentrate, thawed
- 1 cup sugar
- 2 tbsp. lemon juice
- ¼ tsp. grated lemon peel
- 1/8 tsp. salt
- 3 cartons (8 oz. each) frozen reduced fat whipped topping, thawed divided
- Mint leaves, maraschino cherries, lemon and orange slices, optional
Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Cut cooled cake into 1 ½ inch cubes. Set aside.
In a large bowl, sprinkle gelatin over cold water, let stand for 1 minute. Add boiling water; water stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. Line a 5 ½ qt. bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against sides to prevent holes. Cover and refrigerate for at least 24 hours. Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices if desired.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.