Strawberry-Rhubarb Angel Cake Recipe


*       Prep 25 min
*       Total3 hr 10 min
*       Servings12

Flavor combinations such as strawberry and rhubarb are classics for a
reason--they taste great together! Enjoy them both in this elegant dessert…



Ingredients

Cake

1 box Betty Crocker™ white angel food cake mix Save $

1 1/4cups cold water Save $

2teaspoons grated orange peel Save $

Filling

2cups sliced rhubarb Save $

1/2cup granulated sugar Save $

2tablespoons orange juice

1 1/2cups sliced strawberries Save $

Red food color, if desired Save $

Frosting

1 1/2cups whipping (heavy) cream Save $

3tablespoons granulated or powdered sugar Save $

1container (15 oz) ricotta cheese Save $

1/4cup powdered sugar Save $

Garnish

1/2cup sliced strawberries

Save $

Steps

·  1. Move oven rack to lowest position (remove other racks). Heat oven to
350°F. In extra-large glass or metal bowl, beat cake mix, water and orange
peel with electric mixer on low speed 30 seconds; beat on medium speed 1
minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use
fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

·  2. Bake 37 to 47 minutes or until top is dark golden brown and cracks
feel very dry and not sticky. Do not underbake. Immediately turn pan upside
down onto glass bottle until cake is completely cool, about 2 hours.

·  3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar
and the orange juice. Cook over medium heat 10 minutes, stirring
occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4
drops food color if deeper red color is desired. Refrigerate about 1 hour.

·  4. In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on
high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4
cup powdered sugar on medium speed until fluffy. Fold in whipped cream.

·  5. Run knife around edges of cake; remove from pan. Cut cake horizontally
to make 3 layers. Fill layers with filling. Frost side and top of cake with
frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in
refrigerator.

Tips

*       Use 2 containers (12 oz each) Betty Crocker® Whipped whipped cream
or vanilla frosting instead of the ricotta frosting.
*       Rhubarb out of season? Frozen rhubarb that has been thawed and well
drained can be used instead of the fresh.
*       For Blueberry-Rhubarb Angel Torte, substitute 1 1/2 cups fresh or
frozen (thawed) blueberries for the strawberries in the filling and omit
food color and strawberry garnish.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

350

Calories from Fat

110

% Daily Value

Total Fat

12g

19%

Saturated Fat

8g

38%

Trans Fat

0g



Cholesterol

45mg

15%

Sodium

380mg

16%

Potassium

210mg

6%

Total Carbohydrate

51g

17%

Dietary Fiber

0g

0%

Sugars

40g



Protein

8g



% Daily Value*:

Vitamin A

10%

10%

Vitamin C

15%

15%

Calcium

20%

20%

Iron

0%

0%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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