1 box Betty Crocker lemon custard angel cake mix
5 tbsp. lemon juice
1 can condensed milk
Juice and grated rind of 1 orange
1/2 pt. heavy cream
1 sm. can mandarin oranges

Bake cake according to directions. Cool. (If this cake mix is not now available, use regular angel cake mix.) Split into 3 layers.

Make filling by pouring lemon and orange juice slowly into condensed milk, stirring constantly until thick. Put filling between layers and on top of cake. Refrigerate 24 hours. When ready to serve, cover with whipped cream and garnish with mandarin orange sections.