Make the angel food cake: Set the oven rack
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.
Cut 1 1/2-inches from the top of a ready baked angel food cake.
Set aside.
Mix 2 boxes instant chocolate pudding with a large Cool Whip thoroughly.
Pour over the mixture the second half of the cake.
Place the remaining portion on top and cover the entire cake.
Chill and serve.
mixer bowl, pour dry angel food cake mix.
Add to dry
Make batter for angel food cake as directed, except at the last, fold in 1 square unsweetened chocolate (1 ounce), grated. Serve wedges of cake with ice cream and Glossy Chocolate Sauce. Or frost cake with Chocolate Butter Icing.
Preheat oven according to cake mix directions.
Combine cocoa and cake mix (or flour).
Prepare, bake and cool angel food cake according to cake mix directions.
Sift confectioners sugar over top of cake.
Serve with strawberries.
Yields 12 servings. Contains 157 calories, 0 mg cholesterol, 0.6 g fat and 142 mg sodium.
Mix and put the angel food cake into the bunt pan
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.
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!
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!
Step 1:
Using any angel food cake mix that you prefer, prepare the cake according to directions.
You may bake the cake in a regular tube pan or rectangular pan made especially for angel food mixes.
(For a variation, you might choose to add cocoa to the mix before you prepare it and have a chocolate angel food cake.)
bake and cool angel food cake cut off 1\" slice off top hollow out middle of cake keep pieces melt chocolate add sugar and salt stir in egg yolk.
cool add egg whites to chocolate combine chocolate mixture with cake pieces.
fill cake put top back on let set serve with whip cream.
isappears. Push batter into ungreased food cake pan.
Bake 30 to
Cut the angel food cake horizontally approximately two inches from
Shave the large hershey bar with a grater.
In a bowl fold chocolate bar shavings into the cool whip.
Frost pre made angel food cake generously.
Also wonderful with strawberries.
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.
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
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.
Whip first four ingredients until it stands in peaks.
Split angel food cake into three layers.
Spread each layer with whipped cream mix and sprinkle with some of the crushed Heath bars. Spread whipped cream mixture on top and down sides.
Sprinkle with Heath bar.
Refrigerate overnight.
Preheat oven to 350\u00b0.
Follow directions on angel food mix package, stirring cocoa and coffee powder into dry mix.
Beat 1 1/2 minutes, scraping bowl often.
Bake 40 to 50 minutes in unoiled tube pan.
Invert and cool thoroughly.
Top with Berry Sauce. Makes 12 servings.