STRAWBERRY ANGEL FOOD CAKE LUSH
One of the best spring and summer desserts--blend fresh berries with strawberry glaze, cream cheese, whipped cream and soft angel food cake. I've never taken this anywhere that it wasn't devoured.
Provided by Rachel Ballard
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.
Nutrition Facts : Calories 361 kcal, Carbohydrate 49 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 351 mg, Sugar 33 g, ServingSize 1 serving
STRAWBERRY ANGEL FOOD LUSH
This flavor-packed strawberry angel food lush combines tasty layers of angel food cake, tangy sweetened cream cheese, whipped cream, and strawberries! Throw this dessert in the fridge and have it ready to serve when your guests arrive or for a fantastic after-dinner dessert!
Provided by Angela
Categories Dessert Recipes Fruit Desserts No Bake Desserts
Time 45m
Number Of Ingredients 8
Steps:
- Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
- In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
- Add in half of the cool whip, vanilla extract, and whisk together.
- Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
- Add the rest of the cool whip and spread as evenly as possible.
- In another small bowl combine the coulis and sliced strawberries and mix together.
- Pour over the top of the cool whip layer and spread evenly using a spatula.
- Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!
Nutrition Facts : Calories 425 kcal, Carbohydrate 77 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 527 mg, Fiber 1 g, Sugar 56 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHOCOLATE ANGEL CAKE
I love chocolate and angel food cake, so this seems like it would be awesome! I bet it would be good served with strawberries instead of the frosting, as well. Cook time includes chilling the frosting, if making. ZWT 3: U.S. (angel food cake)
Provided by lucid501
Categories Dessert
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
- Add sugar, 2 tbsp at a time, beating until stiff peaks form.
- Gradually fold in the cocoa mixture, about a fourth at a time.
- Spoon into an ungreased 10 inch tube pan.
- Carefully run a metal spatula or knife through batter to remove air pockets.
- Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
- Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
- For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
- Store frosted cake in the refrigerator.
CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
"When it's really hot, I like a lighter dessert. The chocolate makes it still feel decadent."
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
- Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
- Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.
CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
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