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. Hide Images _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
