All-American Celebration Cake
For a star-spangled finale, serve this easy, berry-topped cake with ice cream and sparkling candles.
- 1 package (16 ounces) angel food cake mix
- 1 lemon
- 1/2 cup powdered sugar
- 3 cups strawberries, sliced (12 ounces)
- 1/2 pint fresh blueberries (about 1 cup)
- 1/2 pint fresh raspberries (about 1 cup)
- 1 container (8 ounces) frozen whipped topping, thawed
- Vanilla ice cream (optional)
Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker or Large Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.)
Using large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
Just before serving, attach closed star tip to Easy Accent® Decorator; fill with whipped topping and pipe stars evenly around edge of cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.
- 15 servings
Nutrients per serving:
Calories 190, Total Fat 3 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 37 g, Protein 3 g, Sodium 220 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fruit, 1/2 fat (2 1/2 carb)
This cake can be prepared up to 6 hours in advance.
Use the Bread Knife to easily cut through the tender angel food cake.