A Spin on Angel Food Cake

I love angel food cake even before it’s dressed up…so this recipe is one of my favorites.  It’s easy to prepare and easy on the waistline.  Oh, and it’s delicious.

You can make your own angel food cake, but I always buy them pre-made.

Start by flipping the cake over, then cutting the inside of the cake out.  You do this by cutting about 1/2 inch from the outside of the cake, and 1/2 inch from the inside of the cake, then remove the middle.

Take what you removed and put it in a bowl.  Break the part you removed into small pieces, then mix in the fruit of your choice.  I usually just stick to sliced strawberries, but I had blackberries and raspberries to toss in the mix this time.  Take cool whip and mix it in with the cake and fruit until you have a pasty, relatively well-mixed consistency.  Take that filling and pack it back into the cake where you previously removed the center.  You’ll have some extra here because you’ve added to what you removed.  This is my favorite part—-eating the extra as you finish the cake.

Flip the cake back over and cover the outside with a thin, smooth layer of cool whip.  You can decorate to the nines with cut up fruit if you so desire.  Since this bad boy was just for Chris and I, I kept it simple.




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3 responses to “A Spin on Angel Food Cake

  1. Jackie B

    That sure looks like angel food cake. Where do you buy pound cake that looks like that? In the Chicago area, they look like loaves of bread (or pounds!!!). Either way, looks yummy.

  2. Jackie B

    The name pound cake comes from the fact that you use one pound butter, one pound eggs (12 eggs), one pound sugar and one pound flour or any variation of 1:1:1:1 of those four ingredients! Just a bit of trivia!

  3. Totally caught me! My mom always called it pound cake; after reading your post, I realized I’ve never had pound cake and have always misnomered angel food cake! Consider the post corrected. Thanks!

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