Angel Food Cake W/Variations

I box (1-Step) angel food cake
Mix the angel food cake mix and desired flavor
ingredients together and beat by hand until
blended. Pour into greased 9 x 13" pan
(or muffin tin) and bake at 350 for
35-40 minutes (muffins bake 15-18 minutes).

Lemon
1 cup + 3 Tbs water,
2 Tbs lemon juice
2 tsp grated lemon peel

Orange Citrus
1 cup water,
1/4 c orange juice
2 tsp grated orange peel

Cherry
1 can (20 oz) light cherry pie filling

Black Forest
add 1 /2 cup cocoa to Cherry version

Cotton Candy
1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor,
1-1/4 cup water.

Margarita
1 cup + 2 Tbs water,
2 Tbs fresh lime juice
1-1/2 tsp grated lime rind

Pineapple
1 can (20 oz) crushed pineapple in juice

Pina Colada
add 1 Tbs coconut extract (and 1 Tbs rum
extract, if desired) to pineapple cake directions

Pumpkin
I can (15 oz) pumpkin,
3/4 c water,
1 Tbs vanilla
1 Tbs pumpkin pie spice
(or spices for Spice Cake, below)

Spice
1-1/4 cup water,
1-1/2 tsp cinnamon,
1 /2 tsp ginger,
1 /2 tsp nutmeg
1/4 tsp ground cloves

Peppermint Marble Angel Food Cake

CAKE
1 Pkg. Angel Food Cake Mix
1 teaspoon Peppermint Extract
6 Drops Red Food Coloring
GLAZE
1 cup Confectioners Sugar
2 Tablespoons Milk
1/4 teaspoon Peppermint Extract
3 Drops Red Food Coloring
1 Peppermint Candy Stick, crushed (optional)
(can use the Starlite Peppermint candies unwrapped
and crushed, maybe 15 or less)

Preheat oven to 375.

For cake, prepare batter following package directions.
Stir in peppermint extract. Divide and tint half of the
batter with the red food coloring. Spoon the batter
into ungreased 10 inch Tube Pan alternating the colors
to marble. ( run a knife through the batter just a little
bit to "marble" the batter a little). Bake and cool cake
following package directions. Brush the loose crust
from the cake with a paper towel.

For the glaze,
combine sugar, mild, peppermint extract and red food
coloring in a small bowl. Stir until smooth. Drizzle over
the cooled cake. Sprinkle top with crushed peppermint
candy, if desired.

(Personal Note: Just a light sprinkling of crushed candy
is sufficient for looks, fill the hole with candy canes
(still wrapped), or peppermint candies (still wrapped),
and also place them on the edge of the cake stand
around the bottom of the cake for a pretty display.

Chocolate Angel Food Cake
1 (14.5 oz.) angel food cake mix
1/4 c. unsweetened cocoa, sifted
1/4 tsp. chocolate flavoring
1 tbsp. sifted powdered sugar

Combine flour packet from cake mix and cocoa.
Prepare cake according to package directions;
fold chocolate flavoring into batter. Bake according
to package directions. Sprinkle cooled cake with
powdered sugar.

Angel Food Cake Roll
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping

Line a 15-in. x 10-in. x 1-in. baking pan with
waxed paper. Prepare cake according to
package directions. Pour batter into prepared
pan. Bake at 350? for 15-20 minutes or until
cake springs back when lightly touched.
Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with
confectioners' sugar. Gently peel off waxed
paper. Roll up jelly-roll style in the towel,
starting with a short side. Cool on a wire rack.
In a large bowl, whisk the yogurt, pudding mix
and food coloring if desired. Fold in whipped
topping.

Unroll cake;
spread filling evenly over cake to within 1/2 in. of
edges. Roll up. Cover and freeze. Remove from
freezer 30 minutes before slicing.

No-Bake Strawberry Dessert
1 loaf loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
2 packages (.3 ounce each) sugar-free strawberry gelatin
2 cups boiling water
1 package (20 ounces) frozen unsweetened whole strawberries, thawed
2 cups cold 1% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Arrange cake cubes in a single layer in a
13-in. x 9-in. x 2-in. dish. In a bowl, dissolve
gelatin in boiling water; stir in strawberries.
Pour over cake and gently press cake down.
Refrigerate until set, about 1 hour.

In a bowl, whisk milk and pudding mix for 2 minutes or
until slightly thickened. Spoon over gelatin layer.
Spread with whipped topping. Refrigerate until serving.
Yield: 20 servings.

Mary J

http://www.nancyskitchen.com