Flower Garden Cake


3/4 cup sugar
6 egg yolks
, 6 egg whites separated
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

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)




German Chocolate Upside-Down Cake

1 box German Chocolate Cake Mix
1 box Confectioner's Sugar
1 stick margarine
8 ounces cream cheese

Mix cake as directed. Pour into 13x9 pan. Combine margarine and cream cheese in sauce pan. Heat on low until melted. Stir in box of Confectioner's Sugar. Pour over cake. Bake at 350 degrees until cake is done. Cake is upside down when turned out of pan onto plate.