All-American Celebration Cake

Who doesn't love Angel Food cake? I mean, really? It's light, it's fluffy, it's delicious! I remember for my birthday when I was younger my grandmother would get the little Angel Food cakes that came already made that were in the shape of a circle with a little dip in the top center of the cake, a perfect spot to pour some strawberries. Will always be one of my favorite desserts!

You really can't go wrong with this recipe. Angel Food cake, fruit, and Cool Whip will forever be a perfect combination. And as I mentioned in my last post, it is one of those recipes that doesn't leave you feeling stuffed and weighed down. Nice for a summer day!

The cake is really easy to make, then just let it cool and mix your fruit together! I tried to capture in the second picture (I really need a new camera) how the juices from the fruit seep down in the holes you poke into the cake. I actually made the cake last night and after I put the fruit on top just let it sit in the refrigerator overnight. And, I love any excuse to use my Easy Accent Decorator! I actually did that part this morning as soon as I woke up before I had any breakfast or anything! It's the little things that make me happy. :-) If you don't have an Easy Accent Decorator then another option is to fill a ziplock bag with the Cool Whip and cut off one corner, let that be your tool.

If you want to go really crazy, the cookbook suggests that you could even serve the cake with some sparkling candles. That would probably look really cool for the 4th of July!

I hope everyone has a wonderful weekend! Happy 4th of July!

All-American Celebration Cake

The Pampered Chef Celebrate!

Published by The Pampered Chef, Ltd. in 2001.

Prep time: 25 minutes Bake time: 35-40 minutes Cool time: 1 hour Chill time: 2 hours Yield: 15 servings

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh min leaves (optional)

1. Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Cooling Rack; cool completely. (Do not remove cake from baker.)
2. Zest whole lemon using Lemon Zester/Scorer. Juice lemon using Juicer to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in Classic Batter Bowl until smooth.
3. Slice strawberries using Egg Slicer Plus. Add strawberries, blueberries and raspberries to sugar mixture; mix gently with Mix 'N Scraper to coat fruit.
4. Using Nylon Fork or large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
5. Just before serving, attach closed star tip to Easy Accent Decorator; fill with whipped topping and pipe evenly around edge of cake. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.