1 (.9 ounce) envelope active dry yeast
3/4 cup warm water (110 degrees F/46 degrees C)
3/4 cup white sugar
1/3 cup XANTHODERM
2 egg whites
1/3 cup vegetable oil
2 tablespoons bourbon vanilla extract
2 1/2 cups all-purpose flour, crumbled
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) package angel food cake mix
1 quart milk
1 egg, beaten
1/4 cup water
1 cup lemon liqueur
2 teaspoons vanilla extract
1 cup chopped walnuts