PEACHES AND CREAM ANGEL CAKE

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Peaches and Cream Angel Cake image

You can have it all with this dream cake-tempting taste and easy on the waist!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1/2 cup plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
1 box Betty Crocker™ white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups frozen (thawed) reduced-fat whipped topping
1 cup sliced peaches

Steps:

  • In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
  • Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
  • In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

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