Angel Food Cake Dessert Recipes

Steps:

• Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish.
• With a meat fork, poke holes about 2 inches apart into cake.
• Prepare Jello; slowly pour gelatin over cake; refrigerate.
• In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set.
• Fold in whipped topping; spread over cake.
• Garnish with Strawberries and almonds (optional).
• Cover and Refridgerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Bake angel food cake as per directions.
• Trim off the crusts and break into bite size pieces.
• Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
• Cook in double boiler until thickened (coats spoon).
• Remove from heat and add 1 tbsp.
• unflavored gelatin softened in 1/4 cup of water to mixture and cool.
• Beat 6 egg whites till stiff and add 1/2 cup sugar.
• Fold whites into egg yolk mixture.
• Arrange 1/3 of cake pieces loosely in bottom of tube pan.
• Pour 1/3 of lemon custard mixture over cake.
• Continue until there are 3 layers ending with the custard mixture.
• Refrigerate overnight.
• Loosen and remove from pan.
• Frost with whipped cream.
• An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.

Steps:

• 1. Prepare angel food cake according to package directions and let cool completely.
• 2. Tear up angel food cake and lay in bottom of 9X13 pan.
• 3. Make Jello according to directions.
• 4. Add cut up strawberries to jello and pour mixture over cake.
• 5. Put in fridge until jello thickens.

Steps:

• Place the pineapple in a large bowl; gently fold in bananas. Place cake cubes in a 13x9-in. dish. Spoon fruit over cake. , In another large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

Steps:

• About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
• Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
• Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
• Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
• Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
• Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.