Step 1

Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.

Step 2

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate for about 45 minutes to an hour or until liquid is thickened but not set.

Step 3

Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.

Step 4

Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin. It will be like floating clouds at first, but gently continue to fold in until combined. Don't vigorously mix together...you want to keep some "lightness" from the whipped cream.

Step 5

Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.

Step 6

Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Garnish with an extra dollop of sweetened whipped cream and a lemon slice if desired. Store covered in refrigerator. This dessert is best if eaten within a day or two of making.