Mix and put the angel food cake into the bunt pan and bake as directed
Make the angel food cake: Set the oven rack in
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
Preheat oven to 350\u00b0.
Use directions on cake box for egg white packet.
Mix cake mix packet with cocoa and coffee; add slowly to egg whites after peaking.
Bake 40 to 45 minutes for regular sponge texture, less time for brownie texture.
Do not oil pan.
Use either Bundt or angel food cake pan.
isappears. Push batter into ungreased food cake pan.
Bake 30 to 35
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
side an ungreased tube pan.
Dump angel food cake mix in large mixing
Tear angel food cake into pieces.
Make vanilla (diet) pudding according to recipe.
Layer in a cake pan with sliced bananas and strawberries.
Top with topping and garnish with strawberries or sprinkle diet jello on top.
Makes 12 servings.
Calories 219, fat 6.2 grams and fat 25%.
Exchanges 2 starches and 1 fruit.
ightly coat rack or broiler pan with a nonstick cooking spray
Do not grease the pan.
Prepare cake mix according to package
Cut the angel food cake horizontally approximately two inches from
mixer bowl, pour dry angel food cake mix.
Add to dry
Mix together angel food cake as directed.
Separate mix into 6 small bowls.
Add one color per bowl.
(Mix red and yellow for orange; red and blue for purple).
Leave some mix in large bowl for white.
Spoon colored cake mix into angel food pan until all colored mix is in pan.
Do not stir.
Bounce pan to remove air bubbles.
Bake as directed on mix box.
Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
Whip the cream until it forms peaks that stand up.
FOLD in the hot fudge topping, and cracked Heath Bars.
Frost the Angel Food Cake with the above topping, including the inner circle.
Refrigerate several hours to let it set.
Enjoy!
Cut angel food cake in half.
Crumble 1/2 of the cake into a 9 x 13-inch cake pan.
Spread pie filling over the cake.
Crumble the other half of the cake on top of the pie filling.
Prepare the instant pudding according to the directions, but use 1/2 cup less milk.
Add the sour cream and mix together.
Pour over the top layer of the angel food cake.
Cook pudding following package directions.
Place thin layer of pudding in bottom of trifle dish.
Make a layer of angel food cake.
Cover with layer of Cool Whip and sprinkle half of the pecans over the Cool Whip.
Repeat layers and garnish with pecans. Enjoy!
This recipe comes from Laura Smith.
Buy or make angel food cake.
Tear or cut up cake and layer in pan.
Whip Eagle Brand milk and lemon juice until fluffy.
Fold in Cool Whip.
Mix in nuts and strawberries.
Pour mixture over cut up cake.
You may layer cake and mixture alternately if you wish depending on type of pan or bowl you put it in.
Top with sliced fresh strawberries.
Refrigerate 4 to 6 hours.
Make batter for angel food cake as directed, except during last 1/2 minute of mixing, add 1/4 teaspoon pure peppermint extract. Pour half of batter into pan.
Add 3 to 4 drops red food coloring to batter in bowl.
Fold in with 4 to 5 strokes (color does not have to be blended evenly).
Pour into pan; marble pink and white batters slightly.
Bake as directed.
Cool.
Frost with our Fluffy White Frosting Mix.
1.\tPrepare angel food cake according to package directions and let cool completely.
2.\tTear up angel food cake and lay in bottom of 9X13 pan.
3.\tMake Jello according to directions.
4.\tAdd cut up strawberries to jello and pour mixture over cake.
5.\tPut in fridge until jello thickens.
Dissolve Jell-O in hot water and stir in cold water.
Chill until almost firm.
Stir until fluffy.
Blend in cream, marshmallows, pineapple, nuts and cherries.
Break 1/2 an angel food cake into bite size pieces.
Arrange in a 9 x 4-inch cake pan.
Cover with part of Jell-O.
Break up remainder of cake and repeat layers.
Chill overnight and cut into squares.