Lemon Mousse Angel Food Poke Cake Recipe

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Lemon  Mousse Angel Food Cake Recipe

A true mousse has raw egg in it, and there is none in this recipe so it's really a Cheat Lemon Mousse Angel Food Cake.  Plus I use a boxed mix so it's a double cheat.  I created this cake to celebrate the birthday of mother-in-law Reimie who is diabetic, and who often asks me to make it again.  When it comes to cake mixes, Duncan Hines is preferred, but for angel food my choice is always Betty Crocker.

Serves 12 to 15

Ingredients
1 box of angel food cake mix
finely grated zest of half a lemon, or to taste
1 small box of sugar-free lemon jello
1 small box of sugar-free, fat-free lemon pudding mix
1/2 cup of milk
2 small tubs of sugar-free, fat-free frozen whipped topping, thawed

Instructions
1. Heat oven to 350 degrees.  Grease a 13x9 glass casserole dish with cooking spray oil.
2.  Prepare the cake mix with the lemon zest added as directed on the box.  Pour the batter into the prepared dish.  Giving the dish a shimmy to level the batter and bake for 25 minutes or until baked through.  Avoid overbaking (overbrown and cracks are an indication) but all generally turns out well even if you do.  Cool on a wire rack for an hour .  The center of the cake should collapse - a good thing.
3.  Using a thick skewer to poke holes to the bottom of the cake every 1/2" to 1". 
4.  Dissolve the jello in a bowl using 1/2 cup of boiling hot water.'
5.  Fill a measuring cup with ice and water to make 1 cup.  Pour into the hot liquid and stir until the ice is melted.  Pour in slow stream over and into the holes of the cake.
6.   In a clean bowl, combine the pudding mix and milk.  Stir - not fold - in one tub of topping.  Spread into the collapsed center of the cake.  Chill for an hour or until the mousse is set.
7.  Spread the remaining tub of topping over the whole.  Chill until ready to serve.