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STRAWBERRY ANGEL FOOD CAKE
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.
CHOCOLATE ANGEL FOOD CAKE
1 chocolate angel food cake
1/2 c. milk
32 lg. marshmallows
12 oz. pkg. chocolate chips
1 pt. whipping cream
Slice cake into 3 layers. Melt chocolate chips, milk and marshmallows in double boiler, cool to room temperature. Whip cream and fold into chocolate mixture. Frost each layer and sides of cake.
PINEAPPLE ANGEL FOOD CAKE
1 lg. & 1 sm. carton Cool Whip
1 (No. 2) can crushed pineapple
Juice of 1 lemon
1 c. sugar
1 c. boiling water
1 envelope unflavored gelatin
1 lg. Angel Food cake
1 box coconut
Cherries
Soften gelatin in 4 tablespoons cold water; then dissolve in 1 cup boiling water. Add sugar, lemon juice and pineapple. Chill until firm, partially. Tear cake in bite size pieces. Fold Cool Whip in mixture that has partly congealed. Put alternately with cake in a 9 x 12 inch pan. Top cake with small Cool Whip and coconut. Garnish with cherries. Chill before serving.
FUDGE ANGEL FOOD CAKE
1 1/2 c. buttermilk
1/2 c. shortening
2 med. eggs or 3 sm.
1 tsp. vanilla
1 2/3 c. flour
1 1/2 c. sugar
2/3 c. cocoa
1 3/4 tsp. baking soda
3/4 tsp. salt
Mix all ingredients together in large mixing bowl for 1 minute on low and 3 minutes on high. Pour into a greased and floured angel food pan. Bake at 350 degrees for 45 minutes or until done. Cool 15 minutes before removing from pan. Sprinkle with powdered sugar.
BEST EVER ANGEL FOOD CAKE
1 c. cake flour
1 1/2 c. sugar
1 3/4 c. egg whites
3/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla
Sift flour and 3/4 cup of sugar (4 times). Beat egg whites with salt until stiff. Add cream of tartar. Beat again. Add remaining sugar, 1 tablespoon at a time, fold in thoroughly. Add vanilla. Sift or spoon flour mixture over top a small amount at a time, fold in lightly. Pour into ungreased angel food cake pan. Bake at 325 degrees for 1 hour. Yields: 12 servings. I cook mine on 315 degrees for about 35 to 40 minutes.
MOCK ANGEL FOOD CAKE
MIXTURE 1:
2 c. sugar
2 c. cake flour (sift 5 times before measuring)
1 c. boiling water with pinch of salt
MIXTURE 2:
5 egg white, beat until dry with
1 tsp. cream of tartar
Pour water into sugar and flour. Add 1/2 teaspoon almond flavoring. Set aside. Add 3 teaspoons baking powder, one at a time. Fold mixture 1 into mixture 2. Grease and flour 9 x 13 inch pan. Bake at 325 degrees for 35 minutes.
TEXAS ANGEL FOOD CAKE
WHITE PART:
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. cake flour
1/2 tsp. vanilla
3/4 c. sugar
YELLOW PART:
6 egg yolks
3/4 c. sugar
3/4 c. flour
3/4 c. boiling water
1/4 tsp. salt
1 tsp. lemon flavoring
1 tsp. baking powder
Beat egg whites with salt until foamy. Add cream of tartar and continue beating until egg whites stand in peaks. Sift flour and sugar together 4 times. Fold into egg whites 2 tablespoons at a time until all used. Add flavoring, pour into large ungreased angel food pan. Beat egg yolks, sugar and salt 3 minutes. Add baking powder. Sift flour 4 times and add alternately to egg mixture with water. Pour on white part, bake in 300 degree oven until cake springs back.
FILLED ANGEL FOOD CAKE
1 med. sized angel food cake
1 sm. bottle maraschino cherries, cut fine, drained
2 c. sliced pineapple, cut fine, drained
1 c. white cherries, cut in half, drained
1/2 lb. marshmallows, cut fine
1/2 pt. whipping cream
Remove pieces of cake from the center of an angel food cake, leaving about 1/2 inch shell. Mix drained fruit, marshmallows and cake pieces together and pack into the center of the cake. Refrigerate overnight. Before serving, ice cake with whipped cream which has been sweetened and flavored with vanilla.
ANGEL FOOD CAKE ROLL
1 pkg. Angel Food cake mix
1 can pie filling
Mix according to directions. Pour half into two jelly roll pans. Bake according to temperature on package, but for only about half the time or less (this varies whether you do both at the same time and individual ovens). Cool slightly. Sprinkle a pastry cloth with powdered or granulated sugar. Put angel food cake on sugared surface while still warm and roll (jelly roll style) to cool. When cool, carefully unroll and fill with your choice of pie filling. Reroll. Be sure to save some filling for the top. Serve as is or with a dollop of whipped cream.
LEMON ANGEL FOOD CAKE
1 box angel food cake mix
Grated lemon rind (optional)
1 box lemon pudding-pie mix
1 (8 oz.) container lowfat yogurt
Prepare angel food cake according to box, folding in grated lemon rind (optional). Cool. Cut into 3 layers. Prepare pudding using 1 1/2 cups skim milk or water. Cool. If "skin" forms, remove. Mix in yogurt. Use half of lemon mix between each layer.
LOW CAL ANGEL FOOD CAKE AND FILLING
FILLING:
1 box instant lemon pudding mix
1 1/2 c. skim milk
TOPPING:
1 envelope Dream Whip
Bake Angel Food cake as directed on box. Cool. Mix as directed. Fold in 1 (8 ounce) carton lemon lowfat yogurt. Put in refrigerator until filling is of spreading consistency, about 1 hour. Cut cake in half and put in filling. Put top of cake back on. Mix Dream Whip as directed and frost cake on top and sides. Refrigerate cake so filling and topping set so cake can be sliced.
ANGEL FOOD CAKE WITH JELLO, STRAWBERRIES AND COOL WHIP
1 lg. angel food cake
3 lg. strawberry Jello
1 qt. fresh strawberries
1 lg. container Cool Whip
Take a serrated knife and around the top of cake make 2 circles, space far enough apart. The make Jello as directed. Pour over top of cake, make sure Jello goes into where you made the cuts all around. Add strawberries to center of bowl and around the edge. Then put in refrigerator until it is jelled. This dessert should be made in a large deep bowl. Add Cool Whip. Serves 10 to 12 people. Great for summer fun. Enjoy.
YELLOW ANGEL FOOD CAKE
5 egg yolks
1/2 c. cold water
1 1/2 c. sugar
1 tsp. vanilla
1/2 tsp. almond extract (optional)
Pinch of salt
1 1/2 c. cake flour
1/2 tsp. baking powder
5 egg whites
3/4 tsp. cream of tartar
Beat yolks and water well. Add sugar gradually and slowly. Add flavorings. Fold in by hand flour and salt. Beat egg whites until foamy. Add cream of tartar and beat until stiff but not dry. Then fold whites into the yolk mixture. Pour into an ungreased tube pan. Bake 15 minutes at 300 degrees, then 45-50 minutes at 350 degree oven. Let cool in pan for a couple hours.
GEORGE WASHINGTON'S ANGEL FOOD CAKE
1 lg. angel food cake
2 (3 oz.) pkg. cream cheese
1 pkg. Dream Whip
1/2 c. granulated sugar
1/2 c. powdered sugar
1 can cherry pie filling
Soften cream cheese. Mix powdered and granulated sugar and cream cheese. Prepare Dream Whip according to package directions. Fold cream cheese mixture into Dream Whip. Frost angel food cake with mixture. Spoon cherry pie filling on top of cake. Let it drip down side and hole of cake. Store in airtight cake cover in refrigerator. Will keep for 2-3 days. Note: Cool Whip may be used in place of Dream Whip.
ANGEL FOOD CAKE SURPRISE
15 lg. eggs
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 3/4 c. sifted sugar
1 1/2 c. sifted self-rising cake flour
1 1/2 tsp. vanilla extract
4 tbsp. water
32 lg. marshmallows
6 oz. semi-sweet chocolate morsels
1 tsp. vanilla
1 pt. heavy cream
1 pt. strawberries
Separate cold eggs. Let egg whites stand for 1 hour. Store yolks for another recipe. In an 8-quart ceramic bowl, add salt and egg whites. Beat until foamy. Add cream of tartar and continue to beat until whites cling to sides and bottom of bowl. Then beat 1 minute more until stiff peaks form. With a large wooden spoon, gently fold in sugar, 1/4 cup at a time, totaling 3/4 cup. In a separate bowl, sift together flour and rest of sugar, 1 cup. Slowly fold flour, sugar mixture into egg whites. Fold until smooth, add vanilla, fold gently. Pour in ungreased angel food pan. Cut through batter 3 times and strike pan on table.
Bake at 375 degrees for 35-45 minutes. Test with toothpick. Invert on soda pop bottle overnight. Run butter knife around edge of pan to loosen. Push bottom out and run knife across bottom of cake to loosen.
Add 4 tablespoons water and 32 marshmallow in saucepan. While constantly stirring, simmer until completely melted. Add chocolate; stir. Cool. In large bowl, beat 1 cup heavy cream until stiff peaks form. Add chocolate slowly to cream and blend together with wooden spoon. Add vanilla and stir.
With cool cake, cut horizontally across, taking off a 1-inch top. Put aside top. Leaving a 1-inch inner and outer wall, cut around circumference of cake. Also leave 1 inch uncut on bottom. Remove in chunks inside of cake and put aside. Fill inside of cake with filling. Replace top. Refrigerate 1-2 hours.
Before serving, whip rest of cream and couple drops vanilla and sugar to taste. Serve whipped cream and strawberries with cake. With cake chunks, kids can wipe the filling bowl clean.
PEACH ANGEL FOOD CAKE
1 pkg. angel food cake mix
2 c. heavy cream
1 lb. fresh peaches
Prepare cake mix as packaged. Bake in tube pan. Cut horizontally in 3 layers. Whip cream to peaks. Add cream and peaches. (To prevent browning of peaches, use 1 teaspoon ascorbic acid crystals and 3 tablespoons water.) Mix. Repeat each layer. Cover with whipped cream. Serve immediately.
ANGEL FOOD ICE CREAM CAKE
1 lg. store bought or homemade round
angel food cake
2 pt. ice cream (any flavor)
1 carton Cool Whip
Heath bar bits, M&M's, or other for decoration
With bread knife slice cake into 3 pieces: Top, middle and bottom. Soften ice cream enough to spread over cake. Place bottom piece of cake on cake plate, spread on ice cream (approximately 1 pint). Place middle piece of cake over ice cream, spread on ice cream (approximately 1 pint). Place top piece of cake over entire thing. Cover with Cool Whip. Freeze. Before serving, decorate.
HEATH BAR ANGEL FOOD CAKE
1 angel food cake
1/4 c. soft butter
1/2 c. sugar
2 egg yolks
6 Heath candy bars, finely crushed
1 pt. whipping cream, whipped
Mix butter, sugar, egg yolks and crushed candy bars together well. Add to whipped cream. Cut angel food cake into layers. Fill and frost cake with whipped cream; mix.
GOLDEN ANGEL FOOD CAKE
8 egg whites
1 tsp. cream of tartar
8 egg yolks
1 c. cold water
2 c. sugar
2 c. whole wheat flour
1/2 c. cornstarch
1/2 tsp. salt
1/2 tsp. butter flavoring
1 tsp. almond flavoring
Sift the flour, cornstarch and salt three times. Set aside. Whip the egg whites and cream of tartar until very stiff and set aside. Beat the egg yolks until light colored. Add the cold water and beat two more minutes. Add the sugar gradually, blending it in. Next add the sifted flour slowly. Then add the flavorings. Last, fold in the beaten egg whites. Bake in an angel food pan for 1 hour and 15 minutes at 325 degrees. Turn pan upside down until cool.
ANGEL FOOD CAKE WITH MOCHA CREAM
1 angel food cake cut in thirds horizontally
2 c. whipping cream
1 c. milk chocolate flavor cocoa mix
(like Nestle's)
2 tbsp. instant coffee powder (I use
General Foods International Coffee)
Combine and beat until stiff. Fill and frost cake. Chill until ready to use.
BROKEN ANGEL FOOD CHECKER BOARD CAKE
Cut or break angel food cake. Dissolve 2 squares of chocolate in 3/4 cup boiling water. Dissolve 1 package of gelatin in 1/4 cup cold water, add to chocolate and let cool. Beat the whites of 3 eggs and add 1/3 cup sugar. Then beat egg yolks, add to the beaten whites. Then add this to chocolate mixture and beat together. Then pour over cake and mix gently. Make the day before. Serve with whipped cream or Cool Whip topped with nuts.
CRANBERRY ANGEL FOOD CAKE
1 angel food cake mix
1/2 pkg. fresh cranberries, halved
BUTTER SAUCE:
1/4 lb. butter
3/4 c. sugar
1/2 pt. whipping cream
Melt slowly over low heat, serve warm. Prepare cake as directed, final step fold in halved cranberries. Bake according to directions. Before serving individual slices-spoon butter sauce over each. This is my favorite "Gourmet Recipe"
ANGEL FOOD SHERBET CAKE
Prepared angel food cake
Lg. rainbow sherbet, softened
Lg. Cool Whip
Cut angel food cake into 3 layers. Spread sherbet between each layer. Frost entire cake with Cool Whip and freeze. Defrost 1/2 hour in refrigerate before serving.
QUICK FIX ANGEL FOOD CAKE
1 angel food cake
FRUIT FILLING:
3/4 c. crushed pineapple, drained
1 1/2 c. strawberries (10 oz. frozen), drained
3/4 c. chopped pecans1/2 pt. whipping cream
1/3 c. sugar
Whipped Cream (Or you can use 1 large and 1 small Cool Whip)
Place cake on plate, slice top off and scoop out cake making a tunnel. Prepare fruit filling and cream mixture. Add 2/3 of fruit to cream and fill tunnel. Replace top. Frost with remaining cream, top and sides. Refrigerate at least 4 hours.
ORANGE ANGEL FOOD CAKE
1 pkg. angel food cake mix
3/4 c. + 1 tbsp. water
1/2 c. orange juice
Few drops yellow food coloring (optional)
1 tbsp. grated orange peel
ORANGE GLAZE:
1 c. 10X sugar
1 1/2 tbsp. orange juice
2 tbsp. melted butter
Zest of orange
Mix angel food cake as directed on package except use combined water, orange juice and yellow food coloring instead of water. Add grated orange peel to cake flour mixture. Bake and cool according to package directions.
GLAZE: Mix together and drizzle over cake.
CHOCOLATE-ESPRESSO ANGEL FOOD CAKE
Yield: 12 servings
1 1/4 c. sifted cake flour
1 1/4 c. sugar, divided
1/3 c. unsweetened cocoa
1 tsp. ground cinnamon
12 egg whites
1 tsp. cream of tartar
1 tsp. instant espresso powder
2 tbsp. warm water
1 tsp. vanilla extract
1 tbsp. powdered sugar
Sift flour, 3/4 cup sugar, cocoa powder, and cinnamon together 3 times; set aside. Beat egg whites and cream of tartar in an extra-large bowl at high speed of an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time. Fold in gently after each addition. Combine espresso powder and water. Fold espresso mixture and vanilla into batter. Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with a knife.
Bake at 300 degrees for 50 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan. Sift powdered sugar over cooled cake.
ALMOND ANGEL FOOD CAKE
1 angel food cake
1 stick butter, softened
1 tbsp. almond extract
1 c. powdered sugar
Cut angel food cake in slices halfway through cake. Mix butter, extract, and sugar and spread over cake. Heat in oven 30 minutes at 300 degrees.
RAISIN SPICED ANGEL FOOD CAKE
1/2 c. California seedless raisins
1 tsp. cinnamon
1/2 tsp. nutmeg
1 pkg. angel food cake mix
Raisin-butter-cream icing
RAISIN-BUTTER-CREAM ICING:
1/4 c. raisins
1/4 c. soft butter or margarine
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/4 c. cream
3 1/2 c. sifted powdered sugar
Chop raisins fine. Add spices to dry ingredients in angel food cake mix. Dredge raisins with 2 tablespoons of dry mix; set aside. Prepare cake; carefully fold in raisins and any of the remaining dredging mix. Turn into ungreased 10-inch tube pan. Bake as directed.
STUFFED ANGEL FOOD CAKE
1 lg. round angel food cake
Whipping cream
Fresh fruitICING:
3 to 4 sq. chocolate
3 tbsp. butter
1 box confectioners' sugar
1/2 tsp. salt
7 tbsp. milk
1 tsp. vanilla
Cut top off angel food cake and lay aside. Hollow in side of cake out without tearing side or bottom, lay aside. Prepare fruit, fresh strawberries, peaches, can use canned fruit or frozen fruit. May need to add sugar to fresh fruit. Prepare whipping cream, 1/2 and 1/2 may add sugar if using fresh fruit (do not over whip cream or it will turn to butter). Mix fruit and whipping cream and put in hollowed out angel food cake; place lid on cake and ice with icing. Place in refrigerator for 1 hour. Serve cold. Fill center hole of cake with icing.
BLUEBERRY OR CHERRY ANGEL FOOD CAKE
Angel food cake mix
12 oz. carton Cool Whip
1 can blueberry or cherry pie filling
8 oz. pkg. cream cheese
1/2 c. powdered sugar
1/2 c. granulated sugar
Bake cake according to directions. Let cool and cut into 3 layers. Cream together cream cheese and sugars. Fold in Cool Whip. Spread mixture between layers and on top and sides of cake. Pour pie filling over cake.
SNOWBALL ANGEL FOOD CAKE
1 angel food cake
1 env. unflavored gelatin
4 tbsp. cold water
1 c. water
1 c. orange juice
2 tbsp. lemon juice
1/2 c. sugar
1 pt. heavy cream
Coconut
Dissolve gelatin in cold water and let set 10 minutes. Boil 1 cup water and add to above mixture. Combine orange juice, lemon juice, and sugar and add to gelatin mixture. Chill until beginning to set (at last 1 hour). Add 1/2 pint whipped cream (no sugar added). Line large bowl with waxed paper. Break up angel food cake into large chunks. Layer cake, then gelatin mixture, layer cake, rest of gelatin mixture. Chill 6 hours or overnight. Turn upside down on large plate and frost with remaining 1/2 pint whipped cream (sugar added) and coconut. May also be made in 9"x13" pan.
ANGEL FOOD CAKE
1 1/2 c. confectioners' sugar
1 1/2 tsp. cream of tartar
1/3 tsp. salt
1 1/2 tsp. vanilla
1 tsp. almond extract
1 cup granulated sugar
Measure and sift together 3 times: 1 1/2 c. confectioners' sugar Measure into large mixing bowl: 1 1/2 tsp. cream of tartar 1/3 tsp. salt 1 1/2 tsp. vanilla 1 tsp. almond extract Beat with mixer until foamy. Add 1 cup granulated sugar, 2 tablespoons at a time. Continue beating until meringue holds stiff peaks. Sift (sprinkle) flour mixture 2 or 3 tablespoons at a time over meringue. Using a rubber spatula, carefully, gently fold in. Push batter carefully into ungreased clean dry tube pan (4 inches deep). Even up surface of batter. Pull a knife gently through batter in widening circles to break air bubbles.
Bake in preheated 375 degree oven for 30 to 35 minutes. When cake is done (no imprint remains when top lightly touched with finger). Hang upside down from tube until cake is cold.
VARIATIONS:
ORANGE MARBLE:
Mix 2 teaspoons orange extract into batter instead of vanilla and almond extract. Reserve 4 egg yolks and beat thoroughly, may add few drops yellow food coloring. Add part of cake batter to egg yolks and carefully gently fold together. Alternately drop spoonfuls of white and yellow batter into tube pan. Cut through batter with knife gently going around 5 or 6 times.
CHERRY NUT:
At last before putting into pan, put 1/2 cup chopped maraschino cherries (drained on paper towel) and 1/2 cup finely chopped nuts onto batter and gently fold in.
CHOCOLATE:
Omit almond extract and 1/4 cup flour. Add 1/4 cup cocoa powder to flour mixture.
CHOCOLATE MARBLE:
May omit almond extract. When batter is mixed before putting in pan - divide in half and put 2 tablespoons sifted cocoa into part of the batter and "carefully" fold in. Alternately drop spoonfuls of white and chocolate batter into the tube pan. Cut batter with knife, gently going around 5 or 6 times.
PINA COLADA ANGEL FOOD CAKE
1 round prepared angel food cake
1 (8 oz.) can crushed pineapple
3 tbsp. pineapple juice
1 1/2 tsp. unflavored gelatin
1 (15 oz.) Ricotta cheese
1/3 c. sugar
1 c. whipping cream
1/4 c. flaked coconut
1/2 tsp. vanilla
1/4 tsp. almond extract
1 1/2 c. whipping cream
1/4 c. sugar
Drain pineapple, reserving juice. Sprinkle gelatin over 3 tablespoons juice. Heat over low heat until dissolved. Cool. Beat Ricotta and sugar until light and fluffy. Stir in gelatin mixture. Whip 1 cup whipping cream. Fold into mixture. Add coconut and extracts. Refrigerate. Cut down into cake 1" on all sides. Carefully hollow out. Fill with mixture. Refrigerate at least 4 hours. Whip cream, adding sugar, until stiff peaks form. Frost cake. Chill.
RASPBERRY ANGEL FOOD CAKE
1 angel food cake (I buy it already made)
8 oz. cream cheese
1 c. powdered sugar
1 pt. whipping cream or if rushed for time, Cool Whip
3 boxes frozen raspberries
Line dish, (9 x 13 inch glass baking dish). Beat cream cheese and powdered sugar. Beat cream cheese mixture with whipped cream or Cool Whip. Cook raspberries, mix 3 tablespoons cornstarch in small amount of water and stir in raspberries. Thicken and let cool. Spread on top of cake and cream cheese and whipped cream mixture which has already been spread on top of cake.
FROSTING & FILLING FOR ANGEL FOOD CAKE
Melt then cool 1 giant Hershey bar. Fold chocolate into 2 cups whipped cream. One homemade or bought angel food cake, cut in half horizontally. Put about 1 inch on bottom layer. Balance on top and sides. Refrigerate.
CHOCOLATE PECAN ANGEL FOOD CAKE
11 egg whites
2 tsp. cream of tartar
2 tbsp. water
1 tsp. vanilla
1 tsp. almond extract
3/4 c. sugar
1 c. sifted flour
1/4 tsp. salt
1/2 c. cocoa
3/4 c. sugar
1 c. chopped pecans
Preheat oven to 375 degrees. Beat egg whites until frothy; sprinkle cream of tartar over top and continue beating until whites are stiff enough to form peaks but are not dry. Gradually add water and flavorings. Beat in 3/4 cups of sugar, sifting in 2 tablespoons at a time. With a wire whisk, carefully fold in first mixture the sifted dry ingredients combined with the remaining 3/4 cup of sugar, about 1/4 cup at a time. Then fold in the pecans. Turn into an ungreased tube pan, bake at 375 degrees for 45 minutes or until the cake tests done. Watch closely for the last 5 minutes because the top will scorch easily. Invert pan until cake is cool, about 1 hour. Remove from pan and frost.
ANGEL FOOD CAKE WITH TWO BERRY TOPPING
Makes 4 servings
only 159 calories each and no cholesterol and only .7 grams fat.
1 pt. strawberries, hulled
1 c. frozen unsweetened raspberries, thawed
2 tsp. sugar
2 tsp. no-sugar raspberry or strawberry jam
2 tsp. cherry or raspberry liqueur (optional)
4 slices purchased or homemade angel food cake
Cut 6 large strawberries in half and place in blender. Slice remaining strawberries and reserve. Add raspberries, sugar, jam and liqueur to blender. Process until smooth. Arrange cake and reserved strawberries on plates; spoon sauce over all.
CUSTARD TOPPING FOR ANGEL FOOD CAKE
1 pkg. plain gelatin
1/4 c. water
Mix together until softened. Cook until thick in double boiler: 2 beaten eggs 3/4 c. sugar 2 tbsp. flour Remove from heat and add gelatin mixture. Cool. In large mixing bowl put cooled cooked mixture and add: 1 tsp. vanilla Beat until creamy. Slice angel food cake in half and spread 1/2 mixture over. Add top layer and spread with remaining mixture. Chill.
ANGEL FOOD CARAMEL CAKE
1 angel food cake mix
1 can Eagle brand sweetened condensed milk
Place 1 unopened can of milk in a 2 quart pan and cover with water. Bring to a boil. Turn heat to simmer and cook for 2 hours. Bake angel food cake as directed in a 9 x 13 inch pan. Cut cake in half, crosswise. Open condensed milk being very careful (because it will squirt out). Place a towel over can when opening. The milk will be like caramel, spread on half of the cake and frost with one container of Cool Whip.
WALNUT (ANGEL FOOD) GLORY CAKE
1 box angel food mix
1 c. walnuts
1/2 tsp. cinnamon
Mix cake as box says. After all mixing is done, fold in walnuts and cinnamon. Then bake as box directs. Cool and serve with Cool Whip.
ANGEL FOOD CAKE ALA GRASSHOPPER
3/4 c. milk
24 marshmallows
2 tbsp. creme de menthe
2 tbsp. cocoa
2 c. whipped cream
Melt milk and marshmallows together then cool. Stir in creme de menthe and cocoa. Mix all together with whipped cream. Slice angel food cake into three sections. Frost with above mixture over and between layers. Place back together and top with toasted almonds.
ANGEL FOOD COFFEE CAKE
1 tbsp. instant coffee
1 box angel food cake mix
FROSTING:
1 pt. Cool Whip
1 c. powdered sugar
1 tbsp. instant coffee
Mix as directed on box; cut in 3 layers and frost. Whip until stiff.
ANGEL FOOD CAKE SURPRISE
1 angel food cake
1 tub Dream Whip
1 can cherries
1 can pineapple bits
1 can peaches
3 bananas, cut up
10 strawberries
1 can pears
Tear angel food into little pieces. Cover bottom of bowl. Add layer of cake then layer of Dream Whip until cake and Dream Whip all used (save a little for the top). Add cherries either on top or through the layers.
ANGEL FOOD SWIRL CAKE
3/4 c. sifted cake flour
1/2 c. sifted sugar
1 1/4 c. egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
Additional 3/4 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
2 tbsp. cake flour
4 tbsp. sugar
3 tbsp. unsweetened cocoa powder
Sift together 2 times the 3/4 cup flour and 1/2 cup sugar. Beat egg whites with salt until foamy. Sprinkle 1 1/4 teaspoons cream of tartar over egg whites and continue beating until stiff, but not dry. Fold in 3/4 cup additional sugar, a small amount at a time. Add vanilla and almond extract. Sift in dry ingredients gradually, folding in carefully. Divide batter in half. Sift together 2 tablespoons cake flour and 2 tablespoons sugar. Add to 1/2 of batter. Sift together 2 tablespoons sugar and 3 tablespoons cocoa powder and fold into remaining half of batter. Into an ungreased 9 inch tube pan, place alternate spoonfuls of light and dark batters.
Bake in slow oven (325 degrees) for 60 minutes. Invert pan until cake is cold, or about 1 hour.
FIVE LAYER ANGEL FOOD CAKE
2 1/2 pt. whipping cream
8 Hershey almond bars
24 big marshmallows
2/3 c. milk
1 angel food cake
Melt marshmallows and milk. Cool. Whip 1/2 pint whipping cream, and add to cooked chocolate mixture. Cut cake in 5 layers. Spread chocolate mixture between layers and on top. Cover with plastic wrap and let it set overnight in refrigerator. Frost entire cake with remaining whipped cream.
BURNT SUGAR ANGEL FOOD PECAN CAKE
1 c. granulated sugar
1 c. cake flour
1/2 c. sugar
1 1/4 tsp. cream of tartar
2 tbsp. burnt sugar*
1 1/3 c. egg whites
1/4 tsp. salt
1/4 tsp. vanilla
1/2 c. pecans, chopped, mixed with 1 tbsp. flour
GERMAN CHOCOLATE FROSTING:
1 c. sugar
1 c. evaporated milk
1/4 lb. oleo
3 egg yolks
1 c. pecans, chopped
1 1/2 c. coconut
Sift 1 cup sugar 3 times. Sift flour and 1/2 cup sugar 5 times. Beat egg whites and salt until foamy. Add cream of tartar and beat until it holds up in peaks. Gradually beat the 1 cup sugar into egg whites. Add vanilla and burnt sugar. Then fold in sugar and flour mixture until well blended. Add pecans mixed with 1 tablespoon flour. This may be added the same time the flour mixture is. Pour in angel food cake pan.
Bake at 325 degrees for about 50 minutes. Turn over bottle to cool.
Combine frosting ingredients in small saucepan and stir constantly over medium heat until thick. Remove from heat and add pecans. If desired, add coconut. (My family doesn't care for the coconut.)
VARIATION:
If you want a shorter method, you can use a boxed angel food cake mix and add the burnt sugar and pecans. *To burn sugar, put a cup of sugar in a skillet and let it brown, not too dark. Turn off heat and add 1/2 cup hot water. Cover and let simmer until dissolved. I keep this in a jar.
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