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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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