Maybe I do not like angel food cake. This cake does not appeal to me.
way toooo sweet could not eat it.
This is so bad! I'll give it one star ... just barely. It is too sweet, too wet and too coarse textured.
So simple, quick to make, AND delicious, too!
I have had both wonderful and drastic results with this recipe and I am wondering why! Do you recommend greasing the angel food cake pan? and do you recommend turning any kind of pan upside down when baking is finished as you would a regular angel food cake? I have had the dessert fall out of the pan in big chunks on my counter when I inverted, as another reviewer described. HELP! I love the dessert!
This is actually an old Weight Watchers recipe. It is wonderful--2 pts per lg. piece when made in 9x12 pan. It helps with the texture to beat it for 2 minutes--makes it lighter. Enjoy! (Be sure to figure extra points if you use the pie filling alternative!)
I've been making this for years with crushed pineapple or can cherry pie filling. But try blueberry or blackberry pie filling too, they're great. Make sure you use a one step angel food though. Blackberry seems extra moist and needs a bit more baking time. We have an on going debate as to which version is the best! Fantastic cake and as simple as you get!