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Robbia Cake Recipe
|Angel food cake mix||18 Ounce (1 Package, Duncan Hines)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Red food coloring||3 Drop (Adjust Quantity As Needed)|
|Cling peach slices||6|
|Strawberries||6 Medium, sliced|
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
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.