Angel Food With Caramel Fluff Recipes

Steps:

• Mix Eagle Brand milk and lemon juice with Cool Whip.
• Fold in strawberries.
• Tear cake into bite-size pieces and fold into Cool Whip mixture.
• Refrigerate 6 hours or best overnight.
• Keep refrigerated.

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate. , In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,