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.
ngreased tube pan.
Dump angel food cake mix in large mixing bowl.
owl, pour dry angel food cake mix.
Add to dry cake mix, cornstarch, cocoa powder
Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
Do NOT add the water specified on the box -- just cake mix and fruit/juice.
Mix with electric mixer on low speed and then bake as directed on the cake mix box.
Top with whipped cream and fresh berries if desired.
Mix angel food cake mix as directed on box. Grease a pan. Line with wax paper.
Pour mix onto pan (it's full).
Bake at 350\u00b0 for 25 to 30 minutes.
Prepare angel food cake mix according to instructions.
Cool. Cut angel food cake into bite-size pieces.
Line bottom of a 9 x 13-inch pan with cake pieces.
Whip the whipping cream together with cream cheese and powdered sugar.
(Can use Cool Whip instead of whipping cream.)
Spread over top of cake pieces.
Fruit pie filling or fresh fruit syrup with fresh fruit may be used for topping.
aper; set aside.
Prepare angel food cake mix according to package directions. Divide
Mix and put the angel food cake into the bunt pan
ven to 400 degrees.
Mix Angel Food cake mix and Lemon Pie filling. Have
Cut the angel food cake horizontally approximately two inches
Prepare angel food cake according to directions.
Just before baking, add red food coloring and stir into cake.
Bake according to directions.
Combine egg whites, sugar and strawberries in top of double boiler; beat with mixer to mix.
Place over rapidly boiling water; beat constantly with mixer.
Cook 7 minutes, or until mixture stands in peaks.
Remove from boiling water; beat until cool.
Fold in 2/3 cup strawberries.
Spread over cake.
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.
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.
rease the pan.
Prepare cake mix according to package directions. Pour
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.
Prepare angel food cake as directed on package.
Prepare lemon filling according to package.
Cover with wax paper& chill.
Slice cake into 3 layers.
Spread 1/2 of chilled filling between layers.
Fold whipped cream into remaining lemon filling.
Spread over top& sides of cake.
Chill 4 hours before serving.
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.
Mix angel food cake as directed.
Pour half cake mixture onto a jelly roll pan (or shallow cookie sheet) that has been greased and lined with wax paper, also greasing wax paper.
Bake at 350\u00b0 until slightly brown.
Sprinkle powdered sugar onto a cotton towel and invert cake onto this, carefully removing wax paper.
Roll cake up and allow to cool.
Bake angel food cake as directed; cool.
Slice 1-inch from top and make a well, not through bottom or sides.
Mix 1 package vanilla pudding with cold milk; let thicken.
Take peach pie filling and 1/2 vanilla pudding; mix well.
Fill well with this. Whip the cream and add other 1/2 vanilla pudding.
Replace top of cake.
Ice with cream and vanilla pudding; place in freezer.
Just before serving, remove from freezer about 20 minutes.
Can be kept in refrigerator.
Mix pineapple and angel food cake mix in a large bowl.
Fill a 24 cupcake tins with liners and fill each tin approximately halfway.
Bake at 350 degrees for about 12-15 minutes.