When I hear the words, "While I give to you and you give to me, true love, true love..." I am reminded of a bride and groom performing the cake feeding ritual ... and when it comes to envisioning a Guardian Angel, I think of Patsy, so what better way to celebrate the Recipe of the Week than with Angelfood Cake!
When it comes to angelfood cake, people either care for it or they don't. I like it because it's lower in fat and cholesterol, but I seem to serve it only during the summer when there is such a wonderful variety of fruits available. The fruits I suggest are among my favorites, but feel free to experiment. Although you can make your own cake from scratch or from a prepared mix, I suggest buying one of the already made cakes available in most supermarkets. This recipe makes a wonderful dessert on a hot summer's night!
Ingredients:
1 Angelfood Cake
1 Container Of Non-Dairy Whipped Topping such as Cool Whip
Assorted Fresh Fruit - sliced Bananas and Kiwi, Sliced Berries - Strawberries,Blueberries-- wash and drain until dry before slicing, Mandarin Oranges -- drain and dry gently with paper towels
With a sharp serrated knife, slice the cake horizontally into three layers. Place one layer on a plate. Cover cake layer with whipped topping and spread a layer of the fruit slices over the topping. Spread another layer of topping over the fruit slices, and then place the second layer of cake on top. Repeat the process. Once you put on the top layer, ice the entire cake with remaining whipped topping. Decorate with leftover fruit salad slices. Slice and serve.
It's best to refrigerate and allow the cake sit a few hours before trying to slice it. It is less apt to slide around as you're trying to cut it!
