May 2011 Issue
Angel of a Cake
Enjoy this light dessert, garnished with strawberries.
1 baked angel food cake
1 8-ounce package light cream cheese, softened
1/4 cup confectioners’ sugar
2 cups frozen whipped topping, thawed and divided
16 ounces strawberries
Carefully split cake into three layers. In a large mixing bowl, beat the cream cheese and sugar until smooth. Fold in 1 cup of the whipped topping. Crush berries, reserving 6 small berries for garnish.
Fold crushed berries into cream cheese mixture. Reserve 2/3 cup of this mixture.
Beat remaining mixture in bowl until smooth, then spread on each of the first two layers. Top with final cake layer.
Combine reserved 2/3 cup strawberry/cream cheese mixture with remaining 1 cup whipped topping. Beat until smooth. Frost top and sides of the cake with this mixture. Chill.
Garnish with halved strawberries.