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Early Fall HOWA 2012

Recipes

Heavenly Angel Food Cake

Heavenly Angel Food Cake

Heavenly Angel Food Cake

Submitted by Kimberly Lake, Cross Timbers, Mo.

18 egg whites
1-1/4 cups granulated sugar
2 teaspoons cream of tartar
Pinch of salt
1 cup cake flour
1/2 cup confectioners’ sugar
2 teaspoons vanilla
1 teaspoon almond extract

  1. Preheat oven to 350° F.
  2. Bring eggs to room temperature. Separate egg whites and add cream of tartar, then whip egg whites until stiff.
  3. Gradually add sugar, adding 2 teaspoons of sugar at intervals. Be sure to whip thoroughly after each addition of sugar.
  4. While whipping, measure flour and confectioners’ sugar and sift five times. Once all sugar is added, gently fold in flour mixture and then add flavorings.
  5. Bake for 30 to 35 minutes, or until golden brown.
  6. Turn upside down and allow to cool. Serve with favorite topping or alone.
Dad’s Diabetic Delight

Dad’s Diabetic Delight

Dad’s Diabetic Delight

Submitted by Hayley Garcia, Plainfield, Ill.

1 box sugar-free yellow cake mix*
1 cup water
1/3 cup oil
3 eggs
2 containers sugar-free whipped topping
1 pint raspberries
1 pint blackberries
1 pint strawberries
3 kiwis, sliced
1-1/2 feet of sewing thread

* I like Pillsbury® Moist Supreme Sugar-Free.

  1. Prepare yellow cake mix as instructed on the box and let cool.
  2. Use sewing thread to cut cake in half widthwise and set the top of the cake aside.
  3. On the bottom half of the cake, put a fine layer of whipped topping. Then add as much of the fruit mixture as you like.
  4. Place the top half of the cake on top of the fruit layer and add whipped topping to the top and sides of the cake. Top off with the remaining fruit.