Heavens! Angel food cake five ways

Woman's Day magazine shares five simple, elegant recipes to dress up store-bought angel food cake. Each dessert takes no more than 20 minutes to prepare, and you'll love the calorie and fat-gram counts for each recipe. It really is possible to indulge in a piece of raspberry-lime cake or orange creamsicle cake without the guilt.

Raspberry-lime cake
Servings:

Serves 12

Ingredients

    • 1 box (3.4-ounce) instant vanilla pudding mix
    • 1 cup reduced-fat sour cream
    • 1/2 cup milk
    • 1 store-bought 8-inch angel food cake
    • 1/4 cup plus 2 Tbsp raspberry preserves
    • 1 cup fresh raspberries
    • 1 cup confectioners' sugar
    • 1 Tbsp lime juice
    • Garnish: grated lime zest and raspberries, optional

Preparation

Baking Directions:

In a medium bowl, whisk pudding mix, sour cream and milk for two minutes until blended and thickened.Invert cake onto serving plate; cut horizontally into three equal layers.Spread bottom layer with 1/4 cup raspberry preserves; top with half the raspberries. Spread 3/4 cup pudding on top. Place second cake layer over pudding; spread with remaining preserves, raspberries and 1/2 cup pudding. Top with remaining cake layer.Stir confectioners' sugar and lime juice in a small bowl until blended and smooth. Spoon on top of cake, letting some drip down sides. Garnish with lime zest and additional raspberries, if using.Per serving: 216 calories; 4 grams fat (2 grams saturated fat)

Orange creamsicle cake
Servings:

Serves 12

Ingredients

  • For the whipped topping:

    • 1 cup heavy cream
    • 3 Tbsp confectioners' sugar
    • 1/2 tsp vanilla extract
  • For the creamsicle cake:

    • 1 store-bought 8-inch angel food cake
    • 2 cups orange sherbet
    • 2 cups frozen whipped topping, thawed, or fresh whipped cream

Preparation

Baking Directions:

Invert cake onto serving plate. Fill center hole with sherbet, packing in. Cover with plastic wrap and freeze at least 4 hours or overnight.

Serving Directions:

Unwrap; transfer frozen cake to a serving plate. Frost sides and top with thawed whipped topping or whipped cream. Sprinkle candied orange peel on top, if using.

Tips:

Once the cake is frozen, it can be wrapped and stored in freezer up to two weeks.Per serving: 142 calories; 3 grams fat (2 grams saturated fat)

Honey-peach cake with sugared pistachios

Ingredients

  • For the honey-peach cake:

    • 3 firm-ripe peaches, pitted and sliced
    • 1/4 cup honey
    • 1 Tbsp lemon juice
    • 2 Tbsp confectioners' sugar
    • 1 cup nonfat Greek yogurt
    • 1/2 cup heavy cream
    • 1 store-bought 8-inch angel food cake
  • For the sugared pistachios:

    • 1 egg white
    • 1 cup coarsely chopped pistachios
    • 3 Tbsp sugar
    • 1/4 teaspoon ground cinnamon

Preparation

Baking Directions:

Toss peach slices, honey and lemon juice in a medium bowl. Let stand at least 15 minutes.Mix confectioners' sugar and yogurt in another medium bowl until well combined. In a small bowl, beat cream until stiff peaks form; fold into yogurt mixture, cover and refrigerate.Invert cake onto serving plate. Cut horizontally into two equal layers; remove top layer. Spoon half the juice and peaches over the bottom layer, then spread with half the yogurt cream.Top with cake layer, cut side down, then remaining juice and peaches. Sprinkle with some sugared pistachios.Serve with remaining yogurt cream and sugared pistachios.For the sugared pistachios:Heat oven to 350 degrees F. Line a rimmed baking sheet with nonstick foil. Slightly whisk an egg white in a small cup. Transfer 1 tablespoon to a medium bowl; whisk until frothy (discard remaining egg white). Add 1 cup coarsely chopped pistachios, 3 tablespoons sugar and 1/4 teaspoon ground cinnamon; toss to combine. Spread on lined baking sheet. Bake 8 minutes or until dry and toasted. Cool; break apart.Per serving: 225 calories; 9 grams fat (3 grams saturated fat)

Mocha-chocolate cake
Servings:

Serves 12

Ingredients

    • 1/2 cup heavy cream
    • 1 cup semisweet chocolate chips
    • 6 Tbsp coffee-flavored liqueur or coffee-flavored syrup
    • 1 store-bought 8-inch angel food cake

Preparation

Baking Directions:

Microwave cream in a medium glass bowl on high 1 minute until it simmers.Add chocolate chips; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in 2 tablespoons coffee-flavored liqueur or syrup.With a skewer, poke numerous holes into bottom of cake; brush with 2 tablespoons liqueur or syrup. Invert onto serving plate, poke holes into top of cake and brush with remaining liqueur or syrup.Pour half of chocolate sauce (about 1/2 cup) evenly over top of cake; spread with a spatula so that some drips down the sides. Serve with remaining chocolate sauce.Per serving: 203 calories; 8 grams fat (5 grams saturated fat)

Coconut cream cake
Servings:

Serves 12

Ingredients

    • 1/2 pint (1 cup) heavy cream
    • 3 Tbsp confectioners' sugar
    • 1/2 tsp coconut extract
    • 1 store-bought 8-inch angel food cake
    • 11/4 cups unsweetened flake coconut

Preparation

Baking Directions:

Put heavy cream, confectioners' sugar and extract in a medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted.Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake.Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.Per serving: 205 calories; 13 grams fat (9 grams saturated fat)

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