Cool Whip Birthday Angel Food Cake Recipes

COOL WHIP ANGEL FOOD SURPRISE CAKE

Steps:

• Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
• Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
• Frost top and side of cake with remaining COOL WHIP.

COOL WHIP BIRTHDAY ANGEL FOOD CAKE

Steps:

• Beat pudding mix and milk in large bowl with whisk 1 min. (Pudding will be thick.) Fold in 2 cups COOL WHIP, then 1/2 cup raspberries.
• Stack cake layers on plate, spreading pudding mixture between layers. Run spatula around side of cake to smooth edges of filling.
• Top with remaining COOL WHIP and raspberries as shown in photo.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

ANGEL FOOD CAKE III

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
• In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
• Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

COOL WHIP ANGEL FOOD-BERRY CAKE

Steps:

• Place 1 cake slice on each dessert plate.
• Top with COOL WHIP and berries.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

ANGEL LUSH

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just before serving.

MY BIRTHDAY ANGEL FOOD CAKE

Steps:

• NOTE~~All ingredients MUST be room temperature.
• Sift together the flour and 3/4 cup of the sugar about 3 times.
• Combine salt and egg whites and beat till foamy. Add Cream of tartar to egg whites and beat till stiff peaks form.
• Fold remaining 3/4 cup of sugar into egg whites, folding 2 tablespoons at a time till used up.
• Fold in vanilla and almond flavorings.
• Sift flour mixture in a few tablespoons at a time, folding carefully.
• Pour into angel food pan or tube pan (ungreased) and bake at 325° for 60 to 70 minutes, or till top of cake is golden brown.
• Turn pan upside down and let cool 1 hour before removing.

ANGEL FOOD CAKE

Steps:

• Heat oven to 375ºF.
• Beat egg whites, cream of tartar and salt in large bowl with mixer on high speed until foamy. Add granulated sugar, 1 Tbsp. at a time, beating constantly until sugar is dissolved and mixture forms soft peaks. Blend in vanilla.
• Whisk flour and powdered sugar until blended. Sift about 1/2 cup flour mixture over egg white mixture; stir gently until blended. Repeat until all flour mixture has been added; pour into 10-inch tube pan. Gently cut through batter with metal spatula to release any large air bubbles.
• Bake 30 to 40 min. or until top is golden brown and springs back when lightly touched near center. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Serve cake topped with strawberries and COOL WHIP.