Robbia Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Angel food cake mix18 Ounce (1 Package, Duncan Hines)
 Grated lemon peel1 1⁄2 Teaspoon
 Sugar6 Tablespoon
 Cornstarch1 1⁄2 Tablespoon
 Water1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Vanilla extract1⁄2 Teaspoon
 Red food coloring3 Drop (Adjust Quantity As Needed)
 Cling peach slices6
 Strawberries6 Medium, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2759 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4593.6 mg191.4%

Total Carbohydrates 638 g212.7%

Dietary Fiber 17.8 g71.2%

Sugars 490.5 g

Protein 50 g101%

Vitamin A 66.8% Vitamin C 210.4%

Calcium 62.5% Iron 16.8%

*Based on a 2000 Calorie diet

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.
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