Peaches 'n Cream Angel Cake

Name: Peaches 'n Cream Angel Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty Crocker® white angel food cake mix; 2 teaspoons cornstarch; 1 teaspoons ground cinnamon; 237 milliliters sliced peaches; 118 milliliters plum, strawberry or currant jelly; 1 Tbsp cold water; 710 milliliters frozen (thawed) reduced-fat whipped topping

Peaches 'n Cream Angel Cake requires around 3 hours from start to finish. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 226 calories, 3g of protein, and 3g of fat each. Only Head to the store and pick up currant jelly, cornstarch, ground cinnamon, and a few other things to make it today. It works well as a very reasonably priced dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly.

Ingredients you will need

Corn Starch

Jelly

Water

Equipment you will use

Sauce Pan

Bowl

Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.

Bake and cool cake as directed on box for angel food (tube) pan.

Equipment you will use

Oven

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

In medium bowl, gently fold cinnamon into whipped topping.

Ingredients you will need

Whipped Topping

Cinnamon

Equipment you will use

Bowl

Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Ingredients you will need

Peach