Orange Angel Food Cake Dessert Recipe

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 package (.3 ounce) sugar-free orange gelatin
• 3/4 cup boiling water
• 1/2 cup cold water
• 1-1/2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 teaspoon orange extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 small California Navel Orange, halved and sliced
• 1/2 cup sliced almonds, toasted

Directions

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely.
2. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving. Yield: 15 servings.

 

Originally published as Orange Angel Food Cake Dessert in Light & Tasty June/July 2004, p9

 

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About Gabriella William