1 angel food cake
1 pt. whipping cream
1 can mandarin oranges
2 env. unflavored Knox gelatin
1 c. white sugar
1 sm. can frozen orange juice
1/2 c. cold water
1 c. hot water

Dissolve gelatin in 1/2 cup cold water. Pour hot water over mixture. Add 1 cup sugar. Stir to dissolve and let cool. Add 1 cup cream whipped stiffly. Add orange juice. Tear cake into bite-size pieces and mix with 2/3 can of oranges. Pour liquid over cake and oranges. Put in mold or pan and refrigerate overnight. Frost with remaining cup of whipped cream and garnish with oranges.