Orange Almond Angelfood Cake
1 16-oz. pkg. angel food cake mix 1 c. water 1/4 c. thawed frozen orange juice concentrate 1 tsp almond extract Toasted Almond Cream (optional) 1 c. heavy whipping cream 1 tbsp Confectioners' sugar 1/4 tsp almond extract 1/4 c. sliced almonds, toasted Preheat oven to dg325. In large bowl with mixer at low speed mix cake mix, water, orange juice and almond extract for one minute. Increase speed to medium and beat for one minute more. Pour batter into ungreased 10-inch tube pan. Bake 38-42 minutes until deep brown in color and cake springs back when lightly touched. Remove pan from oven and immediately turn upside down over the nect of a glass bottle to cool for one hour. Remove pan from bottle and remove cake from pan. Prepare Toasted Almond Cream if desired. Place a large mixing bowl and the beaters for an electric mixer in the freezer to chil for a few minutes. Place cream in the chilled bowl and beat with mixer at high speed until slightly thickened or soft peaks form (2 minutes). Add Confectioner's sugar and almond extract and continue beating at high speed until stiff peaks form (1 to 2 minutes). Fold in toasted almonds until well distributed. Spread Toasted Almond Cream over the top of the cake or serve it in a bowl on the side. Store at room temperature. Happy Baking! Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
