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Orange Angel Food Cake Dessert
16 oz. angel food cake mix
3 oz pkg. sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold milk
1 oz. pkg. sugar-free instant vanilla pudding mix
1 tsp. orange extract
8 oz. carton reduced-fat whipped topping, thawed
1 small orange, halved and sliced
(Option: use small can mandarin oranges in place of fresh orange
1/2 cup sliced almonds, toasted
Prepare and bake cake according to package directions, using an ungreased 10-in tube pan. Immediately invert tube pan; cool completely.
In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-inch slices; arrange in ungreased 9x13 inch cake pan.
With a meat fork, poke holes in cake about 2 inches apart. Slowly pour gelatin over cake, refrigerate.
In a bowl, whisk milk and pudding mix for two minutes. Add extract and allow to stand until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds.
Refrigerate until serving.
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