Angel Food Cake And Vanilla Pudding Recipe

Heaven on Earth Cake Recipe Shugary Sweets

WEBJul 17, 2020 · Cut angel food cake into cubes. Set aside. In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside. In a 13×9 baking dish, …

Rating: 4.8/5(52)
1. Cut angel food cake into cubes. Set aside.
2. In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
3. In a 13x9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.
4. Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.

Preview

See Also:

Show details

Light Layered Angel Food Dessert (LowFat) Recipe Food.com

WEBAug 5, 2008 · Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. …

1. Get your three main ingredients prepared and then it's just a matter of assembly.
2. First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside.
3. Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices.
4. Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready.

Preview

See Also:

Show details

Angel Food Cake (Light & Fluffy) Sally's Baking Addiction

WEBJun 1, 2019 · Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). In a food processor or blender, …

Rating: 4.8/5(350)
1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.

Preview

See Also:

Show details