97645 angel cake light cool delish Recipes

sliced strawberries, sugar-divided, evaporated milk, reduced fat cream cheese-softened, store bought angel food cake, orange liqueur (triple sec) or orange juice-divided, almonds

white angel food cake mix, boiling water, sugar-free strawberry-flavored gelatin, cold water, strawberries, sliced

cold milk, divided, instant french vanilla pudding mix, prepared angel food cake (8 to 10 oz), hot fudge ice cream topping

heavy whipping cream, sugar, lemon pie filling, prepared angel food cake (8 to 10 oz)

canned pumpkin, heavy whipping cream, instant vanilla pudding mix, ground cinnamon, ground allspice, prepared angel food cake (16 oz), split twice horizontally, gingersnap cookies (about 5 cookies)

angel food cake, cold milk, instant chocolate pudding mix, instant vanilla pudding mix, chocolate-covered crispy peanut butter flavored candy (e.g., butterfinger, ), crushed

angel food cake mix, sliced frozen sweetened strawberries, thawed, strawberry gelatin, boiling water, whipping cream, chilled, divided, sugar, vanilla extract, fresh strawberries, sliced and fanned for garnish, mint leaf (to garnish )

cream cheese - softened, heavy cream - divided, coffee liqueur or marsala, powdered sugar, cocoa, instant coffee granules, angel food cake - prepared or store bought, coffee liqueur or marsala, grated chocolate

angel food cake, vanilla ice cream, slightly softened, fresh strawberries, sugar or substitude, garnish: butterscotch topping , toasted almond slivers.

ready made angel food cake, heavy cream, cold milk, instant coffee, instant chocolate pudding

angel food cake, heavy whipping cream, cornstarch, sugar, egg yolks beaten, browned ground almonds, almond extract, vanilla

fresh strawberries (about 1 cup), sliced, fresh blueberries (about 1 cup), fresh raspberries (about 1 cup), sugar, almond extract, angel food cake mix

chocolate devil s food cake mix, cool whip (can be light version), cherry pie filling, chocolate chips (optional) or chocolate shavings (optional) or shaved almonds (optional) or pecans (optional) or spanish nuts, etc (optional)

eggs, cream of tartar, salt, vanilla extract, lemon extract, granulated sugar substitute, whole wheat pastry flour, fat-free whipped topping or 2 cups light whipped topping

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

white cake mix, cool whip or lite, chocolate fudge (ice cream topping), mint syrup (it can be found near the ice cream toppings also)