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Strawberry Filled Angel Food Recipe
|Angel food cake mix||16 Ounce (1 Package)|
|Chilled whipping cream||3 Cup (48 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Red food color||2 Drop|
|Frozen sliced strawberries||10 Ounce, thawed and drained (1 Package)|
|Miniature marshmallows/6 large marshmallows, quartered||1⁄2 Cup (8 tbs), quartered|
|Toasted slivered almonds||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 4832 Calories from Fat 2536
% Daily Value*
Total Fat 280 g431.2%
Saturated Fat 146.7 g733.4%
Trans Fat 0 g
Cholesterol 960 mg
Sodium 4132.2 mg172.2%
Total Carbohydrates 512 g170.6%
Dietary Fiber 14 g55.8%
Sugars 381.5 g
Protein 69 g137.2%
Vitamin A 2.6% Vitamin C 194.6%
Calcium 68.5% Iron 26.6%
*Based on a 2000 Calorie diet
Place cake upside down; slice off entire top of cake about 1 inch down and set aside.
Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side.
With curved knife or spoon, remove cake within cuts, being careful to leave a base of cake 1 inch thick.
Place cake on serving plate.
In chilled bowl, beat whipping cream and sugar until stiff.
Stir in food color.
Fold strawberries, marshmallows and 1/3 cup of the almonds into half of the whipped cream.
Spoon into cake cavity.
Press mixture firmly into cavity to avoid holes in cut slices.
Replace top of cake and press gently.
Frost cake with remaining whipped cream.
Sprinkle with 1/3 cup almonds.
Refrigerate until set, at least 4 hours.