Orange Angel Cake is a very lite and very pretty dessert. If using sugar-free Jell-O and lite whipped topping, it comes in at just 140 calories per serving. That’s sweet! This easy recipe begins with a box mix. Poke holes throughout the baked cake and pour gelatin mixture over; cool and spread with whipped topping. Delicious!
Orange Angel Cake
1 package angel food cake mix
1 package (0.3-oz) sugar free orange jello (or flavor of choice)
3/4 cup boiling water
1/2 cup cold water
2 cups Cool whip Lite, thawed
1 orange( optional)
1/2 pint raspberries or strawberries as garnish (optional)
Preheat oven to 350. Prepare cake mix according to directions. Pour batter into ungreased 9 x 13-inch pan, spreading evenly.
Bake on center rack in oven 35 to 40 mins or until top is golden brown and cracks feel dry and not sticky. Carefully turn pan upside down onto cooling rack, cool 45 mins. Do not remove cake from pan.
Once the cake is completely cooled, slide a knife or spatula around the edges of the pan to loosen; remove cake from pan onto a serving platter.
Using fork or metal skewer, poke holes in cake about 1 1/2″ deep and 1/2″ apart.
Place gelatin in small bowl. Pour boiling water into gelatin, stir about 2 mins or until completely dissolved. Stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate 3 hours.
Frost cake with cool whip using a large spreader. Cut into squares. Garnish with orange slice, zest, raspberries and mint, if desired.
Low fat: 140 calories per slice
you might also like…
FREE gift for subscribers!
If you enjoyed this post, you’ll love my weekly email. Subscribe to have updates delivered to your inbox and receive FREE gifts available exclusively for subscribers. Don’t miss new content with recipes, crafts and ideas to inspire & encourage you. We would love for you to join our community. Just click the subscribe button below.