Lemon Blitz Cake

==Ingredients==
*1 angel food cake -- 1 lb
;filling
*1/4 Cup cornstarch
*2/3 Cup sugar
*1 2/3 Cups skim milk
*1/2 Cup lemon juice
*1 Tablespoon lemon peel -- freshly grated
;Topping
*3/4 Cup nonfat lemon yogurt
*1 1/2 Cups light whipped topping
==Directions==
#To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well. 
#Use a wire whisk to slowly whisk in the milk. 
#Place over medium heat, and bring to a boil, stirring constantly. 
#Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly. 
#Remove the milk mixture from the heat, and whisk in the lemon juice and rind. 
#Cover and chill for several hours or overnight to thicken. 
#Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. 
#Set aside. 
#To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers. 
#Stir the filling. 
#Place the bottom cake layer on a serving platter, and spread with half of the filling. 
#Repeat with the second layer. 
#Top with the third cake layer, and spread the topping over the top and sides of the cake. 
#Chill the cake for 1 to 2 hours, slice, and serve. 
==Notes==
*Makes 12 Servings
*I used 2% milk in this recipe. I like it.
== Contributed by: ==
* World Recipes Y-Group
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Category:World Recipes
Category:Cake mix Recipes
Category:Lemon cucumber Recipes
Category:Lemon peel Recipes
Category:Milk Recipes
Category:Yogurt Recipes
Category:Nondairy topping Recipes