Lemon Frosted Angel Cake(Serves 12 Plus) - cooking recipe

Ingredients

1 (21 oz.) can lemon filling
9 or 10-inch round angel food cake
1 (8 oz.) carton lemon yogurt
1 (8 oz.) container frozen whipped topping, thawed (I used light Cool Whip)
lemon slices (optional)

Preparation

Cut cake horizontally into 4 layers using a serrated knife. In medium bowl combine pie filling and yogurt; blend well.
Spread 1/3 of filling (about 1 cup) between each cake layer.
Frost top and sides with whipped topping.
Garnish with lemon slices. Store in refrigerator.