Delightfully Easy Lemon Cake

Delightfully Easy Lemon Cake 1 angel food cake mix 2 1/4 cups canned lemon pie filling Topping: 3/4 cup nonfat lemon yogurt 1 1/2 cups nonfat whipped topping Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. Set aside. To assemble the cake: use a bread knife to cut the cake into three layers. Place the bottom cake layer on a serving platter, and spread with half of the lemon filling. Repeat with the second layer. Top with the third cake layer; spread remaining topping over the top and sides of the cake. Chill the cake for two hours, slice and serve.