isappears. Push batter into ungreased food cake pan.
Bake 30 to
Boil over medium heat the first 4 ingredients, stirring constantly. Pour over the beaten eggs and return to boil for 1 minute. Remove from heat. Add the butter and lemon juice. Let cool. Slice an angel food cake into 3 layers. Add the Cool Whip to the orange filling and spread between layers. Frost cake with Cool Whip.
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.
Make batter for angel food cake as directed, except add 1 teaspoon maple flavoring during last 1/2 minute of mixing.
Fold in 1/3 cup finely chopped pecans.
Bake as directed.
Cool.
Serve wedges with ice cream and Caramel Sauce.
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.
Make batter for angel food cake as directed, except at the last, fold in 1/2 cup chopped maraschino cherries, drained on paper towel and 1/2 cup chopped nuts.
Bake as directed.
Cool. Frost with cherry fluffy-type frosting mix.
Mix and put the angel food cake into the bunt pan
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.
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!
Cut the angel food cake horizontally approximately two inches
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325\u00b0) for 20 minutes.
Turn onto a damp cloth or paper sprinkled with powdered sugar.
Remove bottom paper quickly; cut off thin strips from the sides and ends of cake.
Spread with jam, jelly or whipped cream.
Roll.
Wrap in cloth or wax paper until serving time.
Work quickly or cake will crack.
ngreased tube pan.
Dump angel food cake mix in large mixing bowl
Make the angel food cake: Set the oven rack
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!
Prepare lemon pie filling, as directed on package& place in fridge to cool slightly (about 45 mins).
Slice angel food cake in half horizontally and place bottom half on a good sized cake platter.
Spoon some lemon pie filling on this and then add the top half of the angel food cake.
Cover the whole cake with the rest of the lemon pie filling.
Refrigerate for about an hour.
Prepare Dream Whip, as directed on the package& spread over the 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.
rease the pan.
Prepare cake mix according to package directions
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.
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.
mixer bowl, pour dry angel food cake mix.
Add to dry