pamperedalf
Silver Member
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While making Angel food I found these recipes on the back of the box. They sound yummy!!!!
Easy Raspberry Trifle:
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt
1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.
Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 30g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 8%; Iron 0% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Three berry Trifle:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) blueberries
1 pint (2 cups) raspberries
1 pint (2 cups) strawberries, halved
1/3 cup granulated sugar
1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
1 cup whipping cream
2 tablespoons powdered sugar
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
4. Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 160mg; Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 15g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Easy Raspberry Trifle:
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt
1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.
Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 30g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 8%; Iron 0% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Three berry Trifle:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) blueberries
1 pint (2 cups) raspberries
1 pint (2 cups) strawberries, halved
1/3 cup granulated sugar
1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
1 cup whipping cream
2 tablespoons powdered sugar
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
4. Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 160mg; Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 15g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
