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Citrus Striped Angel Cake Recipe

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This recipe for Citrus Striped Angel Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (16 oz.) Angel Food Cake
1 pkg (0.3 oz.) sugar-free orange gelatin
3/4 C boiling water
1/2 C cold water
2 C thawed, light whip topping
1 orange (optional)
1/2 pint raspberries (optional)
Fresh mint leaves (optional)
Directions:
Directions:
Preheat oven to 350º. Prepare cake mix according to directions. Pour batter into ungreased 9x13 pan spreading evenly. Bake on center rake in over 35-40 minutes until top is golden brown and cracks feel dry not sticky. (Cake should be firm to the touch) Carefully turn the cake upside down on a cooling rack; cool for 45 minutes - Do not remove cake from pan.

2. Use a fork or metal skewer, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart.

3. Place gelatin in bowl. Pour boiling water into gelatin; stir about 2 minutes until dissolved. Stir in cold water. Slowly pour gelatin evenly over the cake. Refrigerate 3 hours.

4. Frost cake with whipped topping. Cut into squares and if desired garnish with an orange slice, orange zest, raspberries and mint leaves.
Number Of Servings:
Number Of Servings:
15

 

 

 

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