Angelic Cake And Berries Recipes

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ANGEL FOOD CAKE AND BERRIES



Angel Food Cake and Berries image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

2 cups frozen strawberries with sugar, defrosted in microwave
1/2 pint black berries or raspberries
1 store bought angel food cake
1 canister store bought whipped cream

Steps:

  • Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

ANGEL FOOD CAKE WITH BERRY SAUCE



Angel Food Cake with Berry Sauce image

We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings (6 cups sauce).

Number Of Ingredients 17

12 large egg whites
1 cup confectioners' sugar
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups sugar
1/3 cup blueberry vodka
1 tablespoon cornstarch
1 tablespoon cold water
SAUCE:
2-1/2 cups fresh raspberries, divided
2 cups fresh blueberries, divided
1/3 cup unsweetened pineapple juice
3 tablespoons raspberry liqueur
2 cups halved fresh strawberries
1 cup fresh blackberries

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated 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., 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 325° for 50-60 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. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.

Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

ANGEL FOOD PUDDING CAKE WITH BERRIES



Angel Food Pudding Cake with Berries image

Red, white and blue -- all the way through! Layers of angel food cake, fresh berries and pudding -- a cool dessert to beat the summer heat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ angel food cake mix
1 1/4 cups water
1/4 cup red, white and blue sprinkles
4 containers (6 oz each) Yoplait® Original strawberry yogurt
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups chopped fresh strawberries
1 cup fresh blueberries
1 1/2 cups sliced fresh strawberries

Steps:

  • Move oven rack to middle position. Heat oven to 350°F.
  • In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
  • Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
  • In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
  • When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.

Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 0 g

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES



Angel Food Cake With Lemon Cream and Berries image

A wonderful, light tasting dessert for the summer. The recipe comes from an old magazine. Cook time does not include the time it takes to bake the angel food cake.

Provided by Lvs2Cook

Categories     Dessert

Time 20m

Yield 16 serving(s)

Number Of Ingredients 5

1 (16 ounce) package angel food cake mix
2 (8 ounce) cartons plain fat-free lemon yogurt
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1 (8 ounce) container Cool Whip Free, thawed
raspberries or blueberries

Steps:

  • Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
  • In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
  • Serve lemon cream and berries over cake.

Nutrition Facts : Calories 140.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 313.2, Carbohydrate 31.9, Fiber 0.1, Sugar 20.3, Protein 3.6

ANGEL BERRY TUNNEL CAKE



Angel Berry Tunnel Cake image

This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. -Ruth Marie Lyons, Boulder, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
1-1/2 cups fresh or frozen raspberries, thawed and drained
1-1/2 cups fresh or frozen blueberries
8 cups whipped topping
Additional berries, optional

Steps:

  • With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

ANGEL FOOD CAKE WITH MIXED BERRIES



Angel Food Cake With Mixed Berries image

Make and share this Angel Food Cake With Mixed Berries recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (8 ounce) package strawberries
1 (8 ounce) package raspberries
1 (8 ounce) package blackberries
1 (8 ounce) package blueberries
2 tablespoons sugar
1 store-bought angel food cake

Steps:

  • Mix berries and sugar together in a bowl, mashing slightly to create a juice.
  • Pour over sliced angel food cake.

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