Orange Angel Food Cake

Looking for a light and delicious dessert that satisfies and yet lower in calories? You will love orange angel food cake!

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This easy cake begins with an angel food box mix. After baking, poke holes throughout the top of the cake. Pour Jell-O over the top and allow to fill the nooks and crannies. Top with creamy whipped topping for a lovely dessert to end any meal.

Preparing the angel food cake

Prepare cake mix according to directions (add water to mix).

Beat on low 30 seconds to combine; increase mixer speed to medium and continue beating 2 minutes.

Pour batter into 2 ungreased loaf pans or 1 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(s).

Once the cake is completely cooled, slide a knife or spatula around the edges of the pan(s) to loosen; remove cake from pan(s) onto a serving platter.

Poke cake

Using fork or metal skewer or chop stick, poke holes in cakes about 1 1/2″ deep and 1/2″ apart.

Prepare the Jell-O

Place gelatin in small bowl. Pour boiling water into gelatin, stir about 2 mins or until completely dissolved. Stir in cold water.
 

Slowly spoon or pour gelatin evenly over cake.

A meat injector works well too. After spooning on the Jell-O, refrigerate for 3 hours.

Frost the cakes with cool whip using  a large spreader. Garnish with orange slices, cherries (or desired fruit), sliced almonds and mint, if desired.

Low fat: 140 calories per slice (not including fruit)

NOTE:  When I poured the Jell-O onto the top of the cake, it pooled in the center.  I used a meat injector to inject the Jell-O and it worked like a charm.

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Orange Angel Food Cake
Source: Pampered Chef Delightful Desserts cookbook

Servings 15

INGREDIENTS:

• 1 package angel food cake mix
• 1 package (0.3-oz) regular or sugar free orange Jell-O (or flavor of choice)
• 3/4 cup boiling water
• 1/2 cup cold water
• 2 cups Cool Whip Lite, thawed
• 1 orange and cherries for garnish (optional)

DIRECTIONS:

Preheat oven to 350. Prepare cake mix according to directions. Pour batter into 2 ungreased loaf pans or 1 9 x 13-inch pan, spreading evenly.

Bake on center rack in oven 35 to 40 mins (as indicated on box) 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(s).

Once the cake is completely cooled, slide a knife or spatula around the edges of the pan(s) to loosen; remove cake from pan(s) onto a serving platter.

Using fork or metal skewer, poke holes in cakes 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 slices or squares. Garnish with orange slice,  cherries and mint, if desired. 

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