Jan232008
Endless Possibilities Angel Food Cake
Filed under Desserts by kristen at 7:18 pm on Jan 23 2008
This is a cake that I have made several times. There are so many different versions of this cake that you can make. I have made the pineapple one several times. I find that it is a great recipe to take to a carry-in or have for company. It is a WW recipe that has been floating around for ages. Nothing really new. I try to keep the cake mix & one of the “other ingredients” on hand for those times I need a quick dessert.
ENDLESS POSSIBILITIES ANGEL FOOD CAKE
12 servings @ 3 points each
1 box Betty Crocker (1-Step) angel food cake mix
*see variations below directions*
Directions:
Preheat oven 350 Mix the angel food cake mix and desired flavor ingredients
together and beat by hand until blended. Pour into ungreased 9×13 pan (or muffin tin) and bake for 35-40 minutes (muffins bake 15-18 minutss). Cool upside down for best results.
Variations
Lemon — 1 C + 3 T water, 2 T lemon juice and 2 t grated lemon peel
Orange Citrus — 1-1/4 C water and 2 t grated orange peel
Cherry — 1 can (20 oz) light cherry pie filling
Black Forest — add 1/2 C cocoa to Cherry version
Cotton Candy — 1 small (3.4 oz) s/f Jello, any flavor, 1-1/4 C water.
Pineapple — 1 (20 oz) crushed pineapple in juice
Pina Colada — add 1 T each coconut & rum extracts to pineapple directions
Pumpkin — 1 (15 oz) pumpkin, 3/4 C water, 1T vanilla & 1T pumpkin pie spice (or spices below)
Spiced — 1-1/4 C water, 1-1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves
And here are some toppings to go with…
Chocolate Sauce — Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt.
Chocolate Whipped Cream Frosting — Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light
Orange Citrus Glaze — Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake.
Pineapple Frosting — Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained.
Fresh Blackberry Coulis — Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve.
