Angel Food Flag Cake

Name: Angel Food Flag Cake
Prep time: 45 min
Total time: 4 h 30 min
Yield: 16
Ingredients: 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix; 1 1/4 cups water; 3 cups fresh or frozen unsweetened (thawed and drained) raspberries; 3 tablespoons sugar; 3 tablespoons seedless red raspberry jam, melted; 1 container (8 oz) frozen whipped topping, thawed (3 cups); 2 cups fresh or frozen (thawed and drained) blueberries

Save Recipe

Prep 45 min
Total 4 hr 30 min
Ingredients 7
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

by Qué Rica Vida Cocina

Updated Jan 13, 2010

Save
Share
Keep Screen On

Ingredients

1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 oz) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries

Directions

1

Move oven rack to middle position. Heat oven to 350°F.
2

In extra-large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9x5-inch loaf pans, or three ungreased 8x4-inch loaf pans.
3

Bake 9-inch pans 35 to 45 minutes, 8-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans. If desired, freeze cake pieces uncovered about 1 hour for easier cutting.
4

Line each same loaf pan with plastic wrap, allowing wrap to extend over edges; set aside. In food processor, place raspberries, sugar and jam; cover and process, using 3 quick on-and-off motions, until coarsely chopped.
5

Using serrated or electric knife, cut each loaf cake horizontally into 4 slices. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
6

To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Using serrated or electric knife, cut each loaf crosswise into 8 slices. To serve, place slices on individual dessert plates. Garnish one corner of each with dollop of whipped topping and blueberries to look like a flag.

Expert Tips

tip 1
You can save a few minutes by cutting each cake loaf into thirds instead of fourths, and spreading 4 tablespoons raspberry mixture between each layer, if you like.

Nutrition Information

190 Calories, 3g Total Fat, 3g Protein, 38g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 25

Total Fat: 3g; 4%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 240mg; 10%

Potassium: 85mg; 2%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 2g; 9%

Sugars: 26g

Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 0%; 0%

Exchanges:

1 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Try These Next

Explore Categories

Tasty Dessert Recipes for your Dulce Cravings