Strawberry Angels' Cake
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"Angel food cake with strawberries and whipped cream."
Original recipe yield: 1 -10 inch angel food cake.
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INGREDIENTS:
- 1 (18.25 ounce) package angel food cake mix
- 2 cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 2 pints fresh strawberries, halved
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DIRECTIONS:
- Bake cake for filling according to package directions. Let cool.
- Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
- In a bowl combine cream, confectioners' sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly.
- Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.
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