Strawberry Basket Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Angel food cake mix14 1⁄2 Ounce (1 Package)
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Spirited strawberry flavored beverage2 Cup (32 tbs), flavored
 Apple jelly1⁄2 Cup (8 tbs)
 Toasted sliced almonds1 Tablespoon
 Chocolate frosting1 Can (10 oz)
 Heavy cream1 Cup (16 tbs)
 Sugar2 Tablespoon
 Strawberries1 Pint, washed, hulled and sliced

Nutrition Facts

Serving size: Complete recipe

Calories 4313 Calories from Fat 1335

% Daily Value*

Total Fat 151 g232.9%

Saturated Fat 74.3 g371.3%

Trans Fat 0 g

Cholesterol 328.8 mg

Sodium 4442.4 mg185.1%

Total Carbohydrates 692 g230.6%

Dietary Fiber 17.7 g70.9%

Sugars 554 g

Protein 61 g122.5%

Vitamin A 92.9% Vitamin C 557.5%

Calcium 80% Iron 37.6%

*Based on a 2000 Calorie diet

Directions

1. Prepare cake mix with water, following label directions. Pour into an ungreased 10-inch angel tube pan.
2. Bake in slow oven (325°) 50 minutes, or until top springs back when lightly touched with fingertip. Invert pan onto a one-quart bottle. Allow to hang until cake cools.
3. While cake cools, soften gelatin in 1/2 cup strawberry beverage in a small saucepan. Heat slowly, stirring constantly, until gelatin dissolves; pour into a small bowl with remaining 1 1/2 cups strawberry beverage; stir to blend; chill 40 minutes, or until thick as unbeaten egg.
4. Invert cake onto pastry board; starting 1/2 inch in from outer edge, cut a cone-shape piece from center, using a serrated knife and a sawing motion; lift out.
5. Melt apple jelly in a small saucepan and brush all over cake; arrange almonds in three rows around cake. Fit a decorating set with a #98 shell tip; fill with chocolate frosting. Pipe lines, at 45° angles around cake, between almond rows to indicate basket, as shown in picture
6. Place cake on serving plate; pipe frosting around bottom edge.
7. Beat cream with sugar in small bowl of electric mixer at medium speed; gradually add strawberry mixture and beat until creamy and smooth. Fold in sliced strawberries. (If mixture does not mound, place bowl into a second bowl of ice and water and fold gently a few minutes, until mixture begins to mound.
8. Spoon strawberry mixture into angel cake, mounding on top. Chill until serving time.
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