Low-Fat Cherry-Almond Angel Cake

Name: Low-Fat Cherry-Almond Angel Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons almond extract; 1 box Betty white angel food cake mix; 2 Tbsps butter or margarine, melted; 2 Tbsps maraschino cherry juice; 118 milliliters chopped maraschino cherries, well drained; 473 milliliters powdered sugar; 296 milliliters cold water

Low-Fat Cherry-Almond Angel Cake might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 236 calories, 2g of protein, and 2g of fat per serving. This recipe serves 12. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have powdered sugar, maraschino cherry juice, maraschino cherries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Move oven rack to lowest position (remove other racks).

Equipment you will use

Oven

Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries.

Ingredients you will need

Extract

Cherries

Water

Equipment you will use

Hand Mixer

Bowl

Oven

Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

Equipment you will use

Cake Form

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.

Equipment you will use

Oven

Knife