Angel food cake with strawberries and whipped cream.
Original recipe makes 1 -10 inch angel food cake
Ingredients
1 (18.25 ounce) package angel food cake mix
2 cups heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 pints fresh strawberries, halved
Directions
- Bake cake for filling according to package directions. Let cool.
- Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
- In a bowl combine cream, confectioners’ sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly.
- Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.
Nutrition
Calories: 274 kcal
Carbohydrates: 36.2 g
Cholesterol: 47 mg
Fat: 12.8 g
Fiber: 1.2 g
Protein: 4.1 g
Sodium: 331 mg