Flower Garden Cake
Makes 12 servings • From the kitchen of Grace Fugate Spencer
Ingredients
3/4 cup sugar
6 ounces chocolate chips
3/4 cup lemon juice
grated rind of 2 lemons
2 envelopes of plain gelatin
1/2 cup cold water
3/4 cup sugar
angel food cake
whipped cream
Directions
Make a custard of the following ingredients: sugar, egg yolks, lemon juice, and grated rind of lemons.
The custard should be cooked over water until it coats a spoon.
Dissolve gelatin in cold water.
Add to custard the dissolved gelatin.
In a bowl, beat 6 egg whites very stiff and add gradually 3/4 cup sugar.
Pour the lemon custard into egg whites.
Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks. Grease 8 x 12" baking dish with salad oil and pour mixture into dish.
Place in refrigerator and leave overnight.
Before serving, ice with whipped cream.
Remove from refrigerator one hour before serving.
