Angel Food Dream Recipes

Steps:

• 1. Pour cake mix into large bowl. Pour crushed pineapple into cake mix and stir gently until just combined. (it will puff up and look frothy)
• 2. Pour batter into lightly greased 13x9 inch cake pan and bake at 350 degrees for 30 minutes. Serve with dollop of whipped cream or vanilla ice cream. (I'm going to try this with diced canned peaches and maybe cherries too but haven't yet) :)
• 3. Note: It is not recommended to use a bundt type pan for this cake as it will brown too much on the outside before it cooks in the center.

Steps:

• 1. Tear up the cake into small pieces. Place half of the cake pieces in a 9 x 13 inch baking pan. Beat the eggs until they are thick and lemon colored. Set aside.
• 2. In a pan over simmering hot water or double boiler, melt the chocolate. Cool a little. Add a bit of the chocolate to the eggs to temper and then add the egg mixture to the chocolate. Stir. Be careful to not let the eggs cook and become scrambled eggs.
• 3. Fold the chocolate mixture into the whipped topping (or whipped cream), the vanilla and 3/4 cup or nuts. Pour half of the mixture over the cake pieces in the pan, top with remaining cake pieces and then the remaining chocolate mixture. Sprinkle rest of the nuts over the top. Cover with saran wrap and refrigerate for approximately 12 hours. Serve with whipped cream.
• 4. Can use milk chocolate instead of semi-sweet chocolate bits.

Steps:

• Drain strawberries, reserving 1/3 cup of syrup.
• Split cake horizontally into two layers.
• Place bottom layer on serving plate and spoon strawberries over it.
• Spread with 3 1/4 cups of whipped topping.
• Replace top layer and drizzle with reserved syrup, allowing it to run down outer side of cake.
• Garnish with remaining whipped topping and fresh strawberries.

Steps:

• Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
• Mix dry pudding mix and pineapple (including juice) and let stand.
• Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
• Sprinkle rum around inside cake tunnel and cake top,.
• Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
• Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
• Frost cake and decorate with whole berries and pecans.

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour 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, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

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.