strawberry rhubarb angel food cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.5
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 315.6 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

View full nutritional breakdown of strawberry rhubarb angel food cake calories by ingredient
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Number of Servings: 8


    angel food cake mix, 12 serving (remove)
    *Sucralose (like Splenda), 24 tsp (remove)
    *Western Family Fat Free Cool Whip, 20 tbsp (remove)
    2 cups chopeed rhubarb
    2 tbs diet orange soda
    1 .25 cups water
    red food coloring


1. Move oven rack to lowest position (remove other racks). Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
4. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with whipped topping. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

Number of Servings: 8

Recipe submitted by SparkPeople user EUNIFLICK.

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