Angel Food Flag Cake

Name: Angel Food Flag Cake
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 1 package Betty white angel food cake mix; 473 milliliters fresh or frozen (thawed and drained) blueberries; 710 milliliters fresh or frozen unsweetened (thawed and drained) raspberries; 3 Tbsps seedless red raspberry jam, melted; 3 Tbsps sugar; 296 milliliters water; 227 grams container Cool frozen whipped topping, thawed (3 cups)

Angel Food Flag Cake might be just the dessert you are searching for. This gluten free and dairy free recipe serves 16. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 177 calories. Head to the store and pick up sugar, blueberries, water, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes.

Instructions

Move oven rack to middle position.

Equipment you will use

Oven

Heat oven to 350F.

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Oven

Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

Ingredients you will need

Cake Mix

Water

Equipment you will use

Hand Mixer

Bowl

Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.

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Loaf Pan

Bake 9-inch pans 35 to 45 minutes, 8 1/2-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.

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Oven

Knife

Frying Pan

Line each same loaf pan with plastic wrap, allowing wrap to extend over edges.

Ingredients you will need

Wrap

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Plastic Wrap

Loaf Pan

Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped.

Ingredients you will need

Raspberries

Sugar

Jam

Equipment you will use

Food Processor

Cut each loaf cake horizontally into 4 slices, using serrated or electric knife.

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Knife

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.

Ingredients you will need

Raspberries

Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate.

Equipment you will use

Frying Pan

Remove pan and plastic wrap.

Ingredients you will need