Orange Cream Cake With Strawberries - cooking recipe

Ingredients

1 (6.85 oz.) pkg. no-cholesterol angel food cake mix
3 Tbsp. granulated sugar
2 Tbsp. cornstarch
2/3 c. fresh orange juice
1 Tbsp. grated orange peel
1/2 c. nondairy whipped topping
1 pt. fresh strawberries, sliced

Preparation

Prepare cake mix according to package directions; bake and cool as directed.
Stir sugar and cornstarch in a small saucepan to mix well, using wire whisk.
Whisk orange juice gradually into mixture until smooth; stir in grated orange peel.
Cook 3 to 5 minutes over medium heat, whisking constantly until thick; remove from heat.
Pour mixture into small bowl.
Whisk 1 to 2 minutes longer, until slightly cooled.
Refrigerate, covered, for 45 minutes, until very cold.
Beat cold orange mixture until light and fluffy, using whisk; fold in whipped topping.
Swirl orange cream over top and sides of cake.
Arrange as many sliced strawberries as desired in cream on top of cake; scatter slices of orange peel over berries, if desired.
Serve cake accompanied by any remaining berries.