CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
CHOCOLATE STRAWBERRY CAKE
Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
- Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
- Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
- Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
- Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
- Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
ANGEL LUSH
See how quick and easy our delicious Angel Lush is to make. Our step-by-step instructional video breaks it all down for you. You'll be able to wow your next crowd with the impressive looks and exquisite tastes of our Angel Lush, no problem.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE-STRAWBERRY ANGEL LUSH CAKE
See how simple an angel lush cake can come together. In just 15 minutes, you can prepare Chocolate-Strawberry Angel Lush Cake with pudding and fresh berries. Then you can serve it chilled an hour later.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Refrigerate 5 min. until thickened.
- Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Refrigerate at least 1 hour.
- Microwave each chocolate separately in small microwavable bowl on HIGH 1 min. Stir until chocolate is melted and smooth. Drizzle top and sides of cake with chocolates just before serving. Garnish with strawberries.
Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 3.0354 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY ANGEL CAKE
A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.
Provided by PanNan
Categories Dessert
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
- Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
- Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.
Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9
ANGEL LUSH WITH PINEAPPLE FROM DOLE®
Layers of angel food cake are spread with a creamy vanilla mixture and topped with fresh berries.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
- Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
- Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Nutrition Facts : Calories 157 calories, Carbohydrate 32.7 g, Fat 2 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 354.3 mg, Sugar 13.3 g
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