Citrus Torte
Citrus Torte
| Ingredients |
| 1 package (4-serving size) orange flavored gelatin dessert |
| 1/2 cup boiling water |
| 1/2 (6-ounce) can frozen orange juice concentrate, thawed (1/3 cup) |
| 1 (12-ounce) can evaporated skim milk |
| 4 cups cubed angel food cake |
| Whipped topping, for garnish |
| Orange slices, for garnish |
| Cooking Directions |
| In large bowl, dissolve gelatin with boiling water. Stir in orange juice concentrate and evaporated milk. Refrigerate 1 to 1½ hours or until mixture mounds when spooned. Lightly spray 8-inch springform pan with nonstick cooking spray. Place cubed cake on the bottom. Using an electric mixture, beat gelatin mixture until light and fluffy. Pour over cake. Refrigerate 4 hours or until set. Slice into wedges. If desired, garnish with whipped topping and orange slices. |