Robbia Cake Recipe
Ingredients
| Cake | ||
| 1 package DUNCAN HINES® Angel Food Cake Mix | ||
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Glaze | ||
| Sugar | 6 Tablespoon | |
| Cornstarch | 1 1/2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Few drops red food coloring | ||
| 6 cling peach slices | ||
| Strawberries | 6 Medium, sliced | |
Directions
Preheat oven to 375°F.
For Cake, prepare cake following package directions adding lemon peel with Cake Flour Mixture (red "B" packet).
Bake and cool cake following package directions.
For Glaze, combine sugar, cornstarch and water in small saucepan.
Cook over medium-high heat until mixture boils and thickens.
Remove from heat.
Stir in lemon juice, vanilla extract and red food coloring.
Alternate peach slices with strawberry slices around top of cooled cake.
Pour glaze over fruit and top of cake.
Refrigerate leftovers.
For Cake, prepare cake following package directions adding lemon peel with Cake Flour Mixture (red "B" packet).
Bake and cool cake following package directions.
For Glaze, combine sugar, cornstarch and water in small saucepan.
Cook over medium-high heat until mixture boils and thickens.
Remove from heat.
Stir in lemon juice, vanilla extract and red food coloring.
Alternate peach slices with strawberry slices around top of cooled cake.
Pour glaze over fruit and top of cake.
Refrigerate leftovers.
Chef
