By Carla Vigos
Laguna Woods Globe cooking columnist
I am more of a savory cook than a dessert maker. I don’t like anything that is too sweet.
This easy dessert is always a crowd pleaser because it is light with just enough sweetness to satisfy. I have made it for over 40 years.
You know how you can forget about old recipes? Well, that was me. I recently remade this dessert for a party and got such rave reviews that I chose it to be this month’s recipe to share.
For questions or comments, contact me at [email protected].
Strawberry Angel Food Cake
INGREDIENTS
Angel food cake mix (I use Betty Crocker)
Sugar free strawberry jello, .06 ounces
1/2 cup very hot water
1 pound frozen strawberries, partially thawed
8 ounces frozen whipped topping, thawed
Optional extra strawberries, sliced
PROCEDURE
Make the angel food cake in an angel food cake pan. Let cool completely.
Instead of buying frozen strawberries, I buy fresh strawberries, core them and freeze in a single layer, then bag after frozen. It saves money that way.
In a large bowl, dissolve the jello in the very hot water. Add the partially frozen strawberries and mash with a potato masher or fork till they are in small pieces. Fold in the whipped topping.
This is your frosting. If not firm enough at this point, put in the refrigerator until it firms enough to frost.
Take the cake out of the pan. With a serrated knife, cut the cake horizontally twice to make three equal layers.
Frost each layer and then around the sides of the cake. You can decorate the top with sliced strawberries if you wish.
Read the full article here
