Lemon Snowball Cake

Total Time: 25 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 16
• 2 (1/4 ounce) envelopes unflavored gelatin
• 4 tablespoons cold water
• 1 cup boiling water
• 1 cup granulated sugar
• 1 dash salt
• 1 (12 ounce) can frozen orange juice concentrate, thawed
• 2 tablespoons lemon juice
• 1 tablespoon lemon peel, grated
• 1 pint whipping cream
• 1 (10 ounce) angel food cake
• 8 ounces whipping cream
• 4 tablespoons powdered sugar
• 1 (4 ounce) package shredded coconut

Recipe

• 1 line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
• 2 let each piece extend over the opposite edges of the bowl, so all edges are covered.
• 3 the paper will be wrinkled.
• 4 set bowl aside.
• 5 cut angel food cake into 1" cubes and set aside.
• 6 in a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
• 7 add boiling water and stir until gelatin is dissolved.
• 8 stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
• 9 refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
• 10 in a large bowl, whip 1 pint cream until it forms soft peaks.
• 11 fold gelatin mixture into whipped cream.
• 12 spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
• 13 scatter several pieces of the angel food cake over lemon mixture.
• 14 continue alternating lemon mixture and cake until all is used.
• 15 cover with plastic wrap and foil.
• 16 refrigerate 1-2 days before serving.
• 17 before serving, invert bowl onto serving platter. carefully remove bowl and wax paper.
• 18 in a small bowl, whip 1 cup cream and powdered sugar until stiff.
• 19 frost top and sides of molded cake with whipped cream.
• 20 sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.