One Bowl • Make Ahead
Angel Food Flag Cake
16 servings | Prep Time: 45 Minutes | Start to Finish: 4 Hours 30 Minutes
- 1 package white angel food cake mix
- 1¼ cups cold water
- 3 cups fresh or frozen unsweetened (thawed and drained) raspberries
- 3 tablespoons sugar
- 3 tablespoons seedless red raspberry jam, melted
- Sweetened Whipped Cream
- 2 cups fresh or frozen (thawed and drained) blueberries
1 Move oven rack to middle position. Heat oven to 350°F.
2 In extra-large bowl, beat cake mix and 1¼ cups cold water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Pour into 2 ungreased 9 × 5-inch loaf pans or 3 ungreased 8 × 4-inch loaf pans.
3 Bake 9 × 5-inch loaf pans 35 to 45 minutes, 8 × 4-inch loaf pans 28 to 38 minutes, or until tops are dark golden brown and cracks feel very dry and not sticky. Immediately turn each pan on its side on heatproof surface; let rest until completely cool, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans to a cutting board.
4 Using the same loaf pans, line each with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using three quick on-and-off motions, until coarsely chopped. Using serrated or electric knife, cut each loaf cake horizontally into 4 slices. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with a second cake slice. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours or until chilled but no longer than 24 hours.
5 To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Using serrated or electric knife, cut each loaf crosswise into 8 slices. Serve with whipped cream and blueberries.
1 Serving: Calories 180; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 2g Exchanges: ½ Starch, 2 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
Sweet Secret Fresh or frozen unsweetened strawberries and seedless strawberry jam are good alternatives to the raspberries and raspberry jam.
Sweet Secret If you prefer, you can substitute 1 container (8 ounces) frozen whipped topping, thawed, for the Sweetened Whipped Cream.
