Cherry Angel Cream Cake Recipes

CHERRY ANGEL CREAM CAKE

Steps:

• Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13- x 9-inch baking dish. In large mixing bowl, combine condensed milk, water and extract, mixing well. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped topping. Spread half the cream mixture over cake slices. Top evenly with half the pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill for 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHERRY ANGEL CREAM CAKE

Steps:

• Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
• In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
• Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling.
• Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

CHERRY ANGEL DESSERT

Steps:

• Tear the angel food cake into 1-inch cubes (into a large bowl).
• With your fingers, tear the cream cheese into small pieces (into the same bowl).
• Add the Cool Whip.
• Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do.
• Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
• Refrigerate until ready to eat.
• Servings are approximate.
• Original recipe called for 1 can of topping but I always use 2.

CHERRY ANGEL CREAM CAKE

Steps:

• Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
• In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
• Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.
• Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.