Angel Food Cakes

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* Honey Peach Cake with Sugared Pistachios
* Raspberry Lime Cake
* Mocha Chocolate Cake
* Orange Creamsicle

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Ingredients

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Preparation

Step 1

RASPBERRY LIME CAKE
Serves 12

*1* box (3.4 oz) instant vanilla pudding mix
*1* cup reduced-fat sour cream
*1/2* cup milk
*1* store-bought 8-in. angel food cake
*1/4* cup plus 2 Tbsp raspberry preserves
*1* cup fresh raspberries
*1* cup confectioners' sugar
*1* Tbsp lime juice


1. In a medium bowl, whisk pudding mix, sour cream and milk 2 minutes until blended and thickened.

2. Invert cake onto serving plate; cut horizontally into 3 equal layers.

3. Spread bottom layer with 1/4 cup raspberry reserves; top with half the raspberries. Spread 3/4 cup pudding
on top. Place second cake layer over pudding; spread with remaining preserves, raspberries and 1/2 cup pudding. Top with remaining cake layer.

4. Stir confectioners' sugar and lime juice in a small bowl until blended and smooth. Spoon on top of cake, letting
some drip down sides. Garnish with lime zest and additional raspberries, if using.


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MOCHA CHOCOLATE CAKE
Serves 12

1/2 cup heavy cream
1 cup semisweet chocolate chips
6 Tbsp coffee-flavored liqueur or coffee-flavored syrup
1 store-bought 8-in. angel food cake

1. Microwave cream in a medium glass bowl on high 1 minute until it simmers.

2. Add chocolate chips; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in 2 Tbsp coffee flavored liqueur or syrup.

3. With a skewer, poke numerous holes into bottom of cake; brush with 2 Tbsp liqueur or syrup. Invert onto serving plate, poke holes into top of cake and brush with remaining liqueur or syrup.

4. Pour half of chocolate sauce (about l/2 cup) evenly over top of cake; spread with a spatula so that some drips down the sides. Serve with remaining chocolate sauce.


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ORANGE CREAMSICLE CAKE
SERVES 12

1 store-bought 8-in. angel food cake
2 cups orange sherbet
2 cups frozen whipped topping, thawed
Garnish: Candied Orange Peel (recipe below), optional

1. Invert cake onto serving plate. Fill center hole with sherbet, packing in. Cover with plastic wrap and freeze at least 4 hours or overnight. (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks.)

2. To serve: Unwrap; transfer frozen cake to a serving plate. Frost sides and top with thawed whipped topping
or whipped cream. Sprinkle candied orange peel on top, if using.

CANDIED ORANGE PEEL:
Using a citrus zester, remove the peel from 1 orange in strips. Or use a vegetable peeler to remove the peel from
the orange in vertical strips, avoiding as much of the white pith as possible; cut into smaller strips.

Bring 2 cups cold water and the peel to a boil in a 2-qt saucepan; drain. In the same saucepan, whisk 1 cup water with 2 cups sugar until sugar dissolves. Add the peel and bring to a boil over medium heat. Reduce
heat; simmer the peel 10 to 15 minutes until tender and translucent. Drain; let cool.

Toss the peel in 1/2 cup sugar. Using a fork or your fingers, remove peels, gently shaking off excess sugar. Store in an airtight container for 1 week.


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HONEY PEACH CAKE with SUGARED PISTACHIOS
SERVES 12

3 firm-ripe peaches, pitted and sliced
1/4 cup honey
1 Tbsp lemon juice
2 Tbsp confectioners' sugar
1 cup nonfat Greek yogurt
1/2 cup heavy cream
1 store-bought 8-in. angel food cake
Sugared Pistachios (recipe follows)

1. Toss peach slices, honey and lemon juice in a medium bowl. Let stand at least 15 minutes.

2. Mix confectioners' sugar and yogurt in another medium bowl until well combined. In a'small bowl, beat cream until stiff peaks form; fold into yogurt mixture, cover and refrigerate.

3. Invert cake onto serving plate. Cut horizontally into 2 equal layers; remove top layer. Spoon half the juice and
peaches over the bottom layer, then spread with half the yogurt cream.

4. Top with cake layer, cut side down, then remaining juice and peaches. Sprinkle with some sugared pistachios. Serve with remaining yogurt cream and
sugared pistachios.

Sugared Pistachios:
Heat oven to 350°F. Line a rimmed baking sheet with nonstick foil. Slightly whisk, an egg white in a small cup.
Transfer 1 Tbsp to a medium bowl; whisk until frothy
(discard remaining egg white).

Add 1 cup coarsely chopped pistachios, 3 Tbsp sugar and 1/4 tsp ground cinnamon; toss to combine. Spread on lined baking sheet. Bake 8 minutes or until dry and toasted. Cool; break apart.

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