Make angel cake or purchase.
Slice into 3 layers.
Layer with mixture of frosting, partially congealed jello and frozen strawberries.
Frost cooled cake.
Make custard of egg yolks, 3/4 cup sugar and lemon rind.
Cook until custard coats spoon.
Add gelatin; cool.
Fold in the egg white-sugar mixture, beaten stiff.
Tear angel food cake into bite size pieces and stir into lemon mixture.
Pour into well buttered angel cake pan; chill overnight.
Serve with Cool Whip or whipped cream.
Cut 2-inch top off tube type angel cake.
Hollow out a round angel cake, leaving sides of inch or so.
Put frozen yogurt and fruit topping in tunnel.
Put top back on; firm up in freezer. Cut slices; serve with more fruit topping.
Get a birthday cake pan.
Rip or cut cake into pieces.
Put into bottom of cake pan.
Make instant vanilla pudding.
Pour over angel cake.
Take strawberries; clean, cut into pieces (throw green parts away).
Spread cut strawberries on the pudding cake. Cake requires no refrigeration; you can eat that day or put in refrigerator for tomorrow.
Make angel cake mix; cool cake.
Dissolve the jello in 1 cup hot water.
Add the frozen berries or fresh berries.
Chill until partially set.
Fold in 1 cup whipped cream; chill until firm. Cut cake into 3 layers.
Fill with strawberry mixture.
Put back in tube pan.
Chill until firm.
Unmold.
Add the confectioners sugar to cup of whipped cream; ice cake with mixture.
Top with fresh strawberries.
Refrigerate.
Tear angel cake into pieces; place in bowl and add crushed pineapple on cake.
Add pudding; top with whipped topping.
Add maraschino cherries, drained and dry on top.
Combine pineapple and pudding mix.
Cook over slow heat until thick.
Cool well.
Whip the whipping cream and fold into pineapple mixture.
Spread between layers of angel cake and around sides.
serrated knife to cut Angel cake into 3 layers. Place bottom
Prepare cake mix.
Gently fold in candies.
Pour into an ungreased tube pan evenly.
Gently cut through the batter with a knife.
Bake according to directions.
Immediately invert the pan and cool completely.
Using a narrow spatula, loosen the sides of the cake.
Remove from pan.
Slice and spoon chocolate sauce over. Sprinkle with additional candies.
Serves 12.
Calories: 228. Fat: 0.
For the Angel Cake:
Preheat the oven to
50 degrees F. For the Cupcakes, mix flour, granulated sugar, baking
Break angel cake into walnut size pieces and put in a bowl. Sprinkle gelatin over water in bowl.
In top of double boiler, mix lemon juice with 1/2 cup sugar, egg yolks and lemon rind.
Stir and cook over hot water until thick.
Remove from heat and stir in gelatin mixture.
Set aside to cool.
Beat egg whites until foamy. Gradually beat in 1/2 cup of sugar, until mixture is stiff.
Fold into yolk mixture.
Beat 1 cup of cream until stiff and fold into yolk mixture.
Fold mixture into cake pieces.
Cut angel cake with a knife, making slits downward into the cake, but not cutting through the cake.
Mix the 2 boxes of jello with the 2 cups of water and stir until disolved. Pour jello into the slit holes in the cake. Put in fridge until jello is set.
Serve with whipped cream or light icecream.
Bake our angel food cake mix as directed.
Blend sugar, water, crushed pineapple and cherry flavored gelatin in saucepan.
Bring to boil; simmer for 10 minutes, stirring occasionally.
Chill until partially set, about 2 hours.
Whip the whipping cream; fold into gelatin mixture.
Spread generously on top and sides of angel cake.
Fill center of cake, too.
Chill 4 hours or overnight. Makes 12 to 16 servings.
Trim crust from angel cake.
Tear cake into pieces.
Combine egg
an and bake until the cake is a light golden brown
Place broken up angel cake into a 9 x 13-inch Pyrex pan (lasagna type).
Mix pudding with sour cream and milk; and beat about 2 minutes with hand eggbeater, or until it is all blended together.
Pour pudding over cake pieces, covering well.
Cover this with pie filling and refrigerate overnight.
Cut into squares to serve.
Whipped topping may be used to top it if desired.
Make the Jell-O but only let it set (jell) about 1 hour.
It should not be watery. Take Jell-O and mix in 1 container of Cool Whip.
Cut up the cake into bite size pieces.
Cut up the strawberries.
Place this mixture into an angel cake tube pan and put in refrigerator for at least 2 hours.
After the cake has cooled, tip over in a plate and
frost with the second container of Cool Whip.
In small bowl blend milk into cream cheese.
Beat until smooth.
Add pudding mix and blend.
Pour mixture over angel cake cubes.
Mix well.
Turn into 8 x 8 x 2-inch baking dish.
Spread pineapple on top.
Prepare topping mix and spread on top.
Chill several hours.
In mixing bowl sift together dry flour mixture from cake mix and spices.
Prepare and bake cake according to package directions.
After cool, remove from pan; cut into 1-inch slices. Serve with Maple Fluff Topping.