Delightful Angel Food Cake Recipes

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

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 DELIGHT

Steps:

• Blend powdered sugar and cream cheese until smooth and creamy.
• Cut Angel Food cake into 1 inch cubes.
• Fold whipping cream and cake cubes into the cream cheese mixture.
• Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
• Cut into portions and spoon pie filling on top of each portion.
• Serve.

DELIGHTFUL ANGEL FOOD CAKE

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, extracts 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 350° for 40-45 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. Cake may be frozen for up to 6 months. Remove cake to a serving plate.,

ANGEL FOOD DELIGHT RECIPE - (4.3/5)

Steps:

• In a large bowl, tear apart the angel food cake. In a small mixing bowl whip the cream cheese with the powder sugar til smooth. Fold the container of Cool Whip into this mixture. Pour this mixture into the bowl with the torn Angel Food Cake. In a pretty glass or crystal bowl layer the Angel Food Cake mixture and then add a layer of sliced strawberries, add two more layers of each finishing with halved strawberries on top. Refrigerate til serving. This can be made a day ahead.

ANGEL FOOD DELIGHT

Steps:

• Wash hands with soap and water.
• Preheat oven according to directions on cake mix.
• If using a 16 ounce can of fruit, add 1/2 cup water to fruit.
• In a large bowl, mash the fruit if sliced or whole. A potato masher or pastry blender works well.
• Add angel food cake mix to fruit. Stir just until blended. Do not overmix.
• Bake and cool according to directions on package.
• Serve with whipped topping and fresh fruit, if desired.

STRAWBERRY ANGEL DELIGHT RECIPE - (4.6/5)

Steps:

• Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

ANGEL FOOD DELIGHT (OR SEX IN A PAN)

Steps:

• Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer. Drizzle the alcohol over the cake, if using.
• Prepare the chocolate pudding as directed on the package using 2 cups milk. Pour the pudding evenly over the cake.
• Whip the cream with the sugar until firm peaks are formed, do not overbeat. Spread the whipped cream evenly over the pudding.
• Crush the candy bars between wax paper using a rolling pin. Cover the whipped cream completely with the crushed chocolate bars. Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
• Refrigerate several hours or overnight before serving.

STRAWBERRY ANGEL DELIGHT LUSH DESSERT RECIPE

Steps:

• Whisk corn starch and water together in a small bowl or liquid measuring cup.
• Add the corn starch mixture together with the sugar in a medium saucepan.
• Mix in the strawberry purée.
• Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.
• Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.
• Add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.
• Whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.
• Spread the creamy Dream Whip filling over the angel food cake.
• Once the sauce has cooled, mix the sliced strawberries into the sauce.
• Then spread that wonderful strawberry sauce over the Dream Whip filling.
• Cover and chill it in the fridge for at least 4 hours, or overnight if possible, before serving.

PINEAPPLE DELIGHT ANGEL FOOD CAKE BY FREDA

Steps:

• 1. Preheat oven @ 350. Spray 9X13 pan with pam spray or your favorite oil.
• 2. In a large Bowl, Combine the Cake Mix, and Pineapple (with its Juice). Mix til blended
• 3. Pour Batter into (prepared with spray) 9X13 pan. Bake @ 350 for 25 min, or till golden brown. Let Cool.
• 4. Frost with Cool whip to serve. Soooo Simple and Sooo EZ. Tip/Hint: I also take a 2nd can of Crushed Pineapple Drained well, and Spread evenly on top of cooled cake and then top with the Cool whip as th frosting. I do this as I love Pineapple and I get more Pineapple in every bite. Try this so simple, & a delight to make.