Instructions: Prepare cake according to direction; cool completely. Cut horizontally in half to form 2 layers. Set aside. Place banana slices in medium bowl. Add lemon juice; toss to coat. Set aside. Combine 1/3 cup milk, sugar and cornstarch in small saucepan; whisk until smooth. Whisk in remaining milk. Bring to a boil over high heat, stirring constantly. Boil 1 minute or till mixture thickens, stirring constantly. reduce heat to med-low. Whisk 1/3 cup hot milk and egg substitute in small bowl. Add to saucepan. Cook 2 minutes, stirring constantly.

Remove from heat. Let stand 10 minutes, stirring frequently. Add sour cream and vanilla and blend well. Place bottom half of cake on serving plate. Spread 1/2 of milk mixture over top of bottom half. Arrange 1/2 bananas, kiwi slices and mandarin orange segments over milk mixture. Place other half of cake on top, cut-side down, over fruit. Top with remaining milk mixture and fruit. Serve immediately.

makes 12 servings

Note: original recipe called for a chocolate angel food cake mix.

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