How Do I Make A Cake Shaped Like A Rifle?

This pretty layered dessert offers a tart lemony flavor complimented
with the sweetness of the angel food cake and whipped topping.

 
 
 
  Container: Trifle bowl
 
  Prep Time: 1.5 hours
 
  Cook Time: 45 minutes
 
  Servings: 16

Ingredients
 
 
 
 
 
 
  -
 
 
  1 package angle food cake mix - prepared according to instructions on package
 
 
 
 
  -
 
 
  1 1/4 cups sugar
 
 
 
 
  -
 
 
  4 1/2 tablespoons cornstarch
 
 
 
 
  -
 
 
  2 cups water
 
 
 
 
  -
 
 
  1/2 teaspoon salt
 
 
 
 
  -
 
 
  1/4 cup butter
 
 
 
 
  -
 
 
  1 cup lemon juice - with zest
 
 
 
 
  -
 
 
  12 ounces whipped topping

Directions
 
 
 
 

Prepare the angle food cake mix as instructed on the package. Allow it to cool completely.

Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved.

Cook these ingredients over medium heat until the mixture is
clear and has come thickened. Cook it until it just comes to a boil.

Remove from the heat and add the butter; stir until melted.

Pour in the lemon juice and stir until completely mixed.

Allow it to cool and then refrigerate the mixture so that it
thickens a little more. It should be about the consistency of pudding.

Remove the lemon mixture from the refrigerator and begin to
layer all the ingredients. Begin by putting a layer of torn pieces of
cake on the bottom of a trifle bowl. Use a little less than half the
cake.

Spread half the lemon mixture over the cake and then sprinkle this with coconut.

Add half of the whipped topping and spread out evenly.

Repeat the layers of cake and lemon mixture. You will probably end up with a little of the cake leftover.

Next add the rest of the whipped topping and spread out so
that it covers the entire top except for about an inch around the outer
edge.

Sprinkle coconut over the entire top of the trifle.

Serve the trifle immediately or it can be refrigerate for a few hours before serving.