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Peaches and Cream Angel Cake

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Peaches and Cream Angel Cake
  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 12
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You can have it all with this dream cake—tempting taste and easy on the waist!

Ingredients

Plum Glaze

1/2
cup plum, strawberry or currant jelly
2
teaspoons cornstarch
1
tablespoon cold water

Cake

1
box Betty Crocker™ white angel food cake mix
1/2
teaspoon ground cinnamon
3
cups frozen (thawed) reduced-fat whipped topping
1
cup sliced peaches

Directions

  • 1 In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
  • 2 Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
  • 3 In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.
Tips  

Bring out Mamma’s or Granny’s pedestal cake plate—this cake deserves the best!

Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
20
)
Daily Value
Total Fat
2 g
(
Saturated Fat
2 g
)
Cholesterol
0mg
Sodium
270 mg
Potassium
150 mg
Total Carbohydrate
45 g
(
Dietary Fiber
0g
)
Protein
3 g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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