Combine cake mix, water and almond extract in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute. Line medium muffin pans with paper baking cups. Fill muffin cups two-thirds full.
Bake at 350°F for 20 to 25 minutes or until golden brown, cracked and dry on top. Remove from muffin pans.
1 box angel food cake mix 4 T Confectioners' sugar 8 oz Cool-Whip 1 can cherry pie filling 1/4 tsp almond extract
Line two jelly-roll pans (10x15") with parchment or waxed paper. Prepare cake batter as directed on box. Spread evenly in prepared pans. BAke at 350º 12-16 minutes or until golden brown. Meanwhile, sprinkle Confectioners' sugar over 2 kitchen towels.
Immediately invert cakes onto prepared towels. Gently peel off paper. Roll up cakes in towels, jelly-roll style, start on the short side. Cool completely on wire racks, seam side down.
Unroll cakes. Spread each with 1 C Cool-Whip to within 1-inch of edges. Combine pie filling and extract; spread over Cool-Whip on each cake. Roll up again, removing towel. Place seam-side down on serving plate.
Refrigerate 1-2 hours. Dust with remaining Confectioners' sugar. Slice; garnish with remaining Cool-Whip.
1 cup each of blueberries, strawberries and raspberries Two thirds cup sugar 1 tsp almond extract 1 1-pound package angel food cake mix Frozen whipped topping
Toss berries in a bowl with sugar and almond extract. Bake angel food cake according to package instructions for cupcakes. Remove cupcakes from oven and allow them to cool. Slice each one in half and top with one quarter cup berry mixture followed by whipped topping.
The Skinny: Use your favorite sugar substitute and fat free topping.
Make cake as package label directs, adding cocoa and ground ginger to dry mix. Set aside to cool. Remove cake from pan; place on large serving dish.
In medium pan, heat peach nectar until hot. In custard cup, blend cornstarch with 3 tablespoons water until smooth; stir into nectar. Bring to boiling, stirring constantly; simmer until thickened. Remove from heat; stir in crystallized ginger, lemon peel, lemon juice and butter flavor. Cool five minutes; stir in nectarine slices. Cut cake into 12 slices; place each slice on a dessert plate. Top each piece with some of the sauce mixture, dividing evenly. Makes 12 servings, 209 calories per slice.
Angel Food Cake I box (1-Step) angel food cake mix Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into greased 9 x 13" pan (or muffin tin) and bake at 350 for 35-40 minutes (muffins bake 15-18 minutes).
Pumpkin I can (15 oz) pumpkin, 3/4 c water, 1 Tbs vanilla 1 Tbs pumpkin pie spice (or spices for Spice Cake, below)
Prepare cake mix according to directions, set aside. Combine pumpkin, vanilla, and spices. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Spoon into ungreased 10 inch tube pan. Cut through batter with a knife to remove air bubbles.
Bake on the lowest oven rack at 350º for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert onto a wire rack; cool completely. Run a knife around the sides of the pan and remove cake to a serving plate.
Garnish each slice with whipped topping and sprinkle with cinnamon. 14 servings.
1 pkg. Betty Crocker white angel food cake mix 1 (3 1/2 oz.) pkg. vanilla or lemon instant pudding & pie filling 2 c. skim milk 1 (8 oz.) container La Creme whipped topping, thawed 1 pt. strawberries, cut into halves or fourths 1 kiwi fruit, peeled
Bake and cool cake as directed on package. Trim brown crust from cake and discard. Tear cake into about 1" pieces. Prepare pudding and pie filling as directed on package for pudding except use skim milk. Fold in 2 cups whipped topping (reserve remaining whipped topping for garnish).
Place 1/3 of the cake pieces in 3 quart glass serving bowl (makes it prettier). Top with 1/3 of the pudding mixture, 1/2 of the strawberries, 1/3 of the cake pieces and 1/3 of the pudding mixture. Slice kiwi fruit; cut each slice into halves. Place slices against side of bowl. Top with remaining cake pieces, pudding mixtures and strawberries. Refrigerate until chilled, at least 4 hours. Garnish with remaining whipped topping. Refrigerate any remaining dessert. 12 servings.
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