#3677 - Sour Cream Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines angelfood cake mix
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1 1/2 cups cold milk
1 - 8oz. Breakstone's sour cream

Prepare the angelfood cake according to box directions, then cool it completely. Tear the cake into bite sized pieces. Spread HALF of the cake pieces in the bottom of a 9 x 13 glass baking dish. Spread 2/3 of the cherry pie filling evenly over the cake pieces. Spread the remaining cake pieces evenly over the top. In a mixer add pudding mix, milk and sour cream--beat until thickened. Spoon the sour cream mixture evenly over the top of the cake. Cover with foil and refrigerate until cold. When ready to serve, spread the remaining cherry pie filling over the top. Note: you may not use all of the cake pieces depending on the size and depth of your cake dish.

#3340 - Strawberry Snowball Cake

(by Aunt Eileen [Knouse] Carter)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1/2 cup white sugar (more if you wish)
2 - 10oz. bags frozen strawberries (thawed but NOT drained)
2 - 8oz. containers Cool Whip
1 box angelfood cake mix
Baker's angelflake coconut
a few whole strawberries (sliced)

Prepare angelfood cake according to box directions, then cool the cake completely. In a large bowl add strawberry Jell-O powder and boiling water--stir with a whisk until dissolved. Add white sugar and thawed strawberries/juice--stir well. Taste--add more white sugar if desired, then stir again. Refrigerate until mixture starts to gel, then remove from refrigerator. Break the angelfood cake into walnut sized pieces. Add the cake pieces and one container of Cool Whip to the Jell-O mixture--stir to mix. Spread the whole mixture into a glass baking dish. Spread the second container of Cool Whip over the whole top. Sprinkle some coconut over the top of the Cool Whip. Arrange some sliced strawberries over the top. Refrigerate until cold.

#2627 - Angelfood Cream Cake

(by Shirley McNevich)

1 baked angelfood cake
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup water
1 tsp. vanilla
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
2 cups heavy whipping cream (whipped according to package directions)
1 can Lucky Leaf cherry, strawberry or blueberry pie filling

After angelfood cake has been baked and removed from its pan, carefully use a large bread knife to slice horizontally through the whole middle of the cake (so you end up with two layers). Cut each layer into smaller square sized pieces and arrange half of them in the bottom of a 9 x 13 cake pan. In a mixer add condensed milk, water and vanilla--beat. Add pudding mix--beat well. Refrigerate the pudding mixture for 10 minutes, then remove it from the refrigerator and add the whipped whipping cream--stir to mix. Spread half of the pudding mixture over the cake pieces in the pan. Spread half of the pie filling over the cream mixture. Make another layer of cake slices on top of the pie filling. Spread the rest of the cream mixture over the cake slices. Spread the rest of the pie filling over the top. Refrigerate until cold.

#1755 - Cream Cheese Lemon Delight

(by Shirley McNevich)

1 box angelfood cake mix (prepared according to box directions)
1 pint whipping cream (whipped using a mixer)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup lemon juice
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar

Prepare angelfood cake according to box directions--cool completely. Whip whipping cream in a mixer--set aside. Use a 9 x 13 glass baking dish. Tear HALF of the cooled angelfood cake into bite sized pieces and put the pieces in the glass baking dish. In a mixer add cream cheese and white sugar--beat. Add lemon juice and condensed milk--beat. Remove bowl from mixer--add whipped whipping cream and stir with a spoon until mixed. Pour HALF of the cream cheese mixture over the angelfood pieces in the baking dish. Tear the rest of the angelfood cake into bite sized pieces and place them evenly on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the angelfood pieces. Refrigerate overnight.

#1715 - Coconut Angelfood Cupcakes

(by Shirley McNevich)

1 box Betty Crocker angelfood cake mix
1 bag Baker's angelflake coconut

Prepare cake batter according to box directions. Place cupcake liners into muffin tins--fill each 3/4 full with batter (refrigerate extra batter while cupcakes are baking, then fill more cupcake liners). Bake at 375 degrees for 12-18 minutes or until browned. Cool completely. Frost with white frosting, then sprinkle each with coconut.

#1527 - Angelfood Cake Squares

(by Margie [Fisher] Maenpa - friend)

1 - 3oz. box Jell-O gelatin (your choice of flavor)
1 cup boiling water
1 box angelfood cake mix (prepared according to box directions and cut into 1" cubes)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. lemon juice
1 - 8oz. Cool Whip (thawed)

In a bowl add the Jell-O powder and boiling water--stir until dissolved. Let it cool to room temperature, then refrigerate until it starts to thicken (30-45 minutes). Spray a 9 x 13 glass baking dish with Pam. Add all of the angelfood cake cubes to the baking dish evenly. In a mixer add cream cheese--beat. Add white sugar and lemon juice--beat until smooth. Add the partially thickened Jell-O--beat until mixed. Remove bowl from mixer--add 1 1/2 cups of Cool Whip to the cream cheese mixture--fold it in using a wooden spoon. Spread the cream cheese mixture over the top of the angelfood cake cubes. Refrigerate until very cold. Cut into squares and serve squares with leftover Cool Whip.

#1150 - Coffee Angelfood Cake

(by Shirley McNevich)

1 box white angelfood cake mix
1 TBSP Hershey's cocoa
1 1/3 cups cold coffee (black)
1 bar Hershey's chocolate (shaved with a cabbage grater)
Frosting: 1 envelope Dream Whip; 2 TBSP Domino's powdered sugar; 2 tsp. Hershey's cocoa

In a mixer add cake mix and 1 TBSP Hershey's cocoa, then add the rest of the ingredients listed on the box EXCEPT substitute the cold coffee for the water. Beat the batter. Bake and cool cake according to box directions. Remove the cake from the angelfood cake pan and place it on to cake plate. Frosting: in a mixer prepare Dream Whip according to envelope directions--beat. Add powdered sugar and 2 tsp. Hershey's cocoa--beat until blended. Spread the frosting on the cake. Sprinkle chocolate shavings on top of frosting.

#1148 - Crunchy Bundt Cake

(by Shirley McNevich)

3/4 cup crushed Wheaties cereal (measure AFTER crushing)
1/2 tsp. cinnamon
1 box white angelfood cake mix

In a bowl add crushed Wheaties and cinnamon--stir with a spoon to mix. In a mixer, prepare the angelfood cake mix according to box directions. Once batter is ready, remove bowl from mixer--add the Wheaties/cinnamon mixture to the cake batter--stir. Pour batter into an UNgreased bundt cake pan. Bake at 350 degrees for the time listed on the box directions.

#1060 - Cherry Angelfood Salad

(by Pat Klase - friend)

1 box angelfood cake mix
1 can Lucky Leaf cherry pie filling (or any pie filling flavor)
1 - 8oz. Cool Whip.

Bake the angelfood cake according to box directions. Cool completely. Just before serving tear bite sized pieces of angelfood cake and place them in a large glass bowl--continue until you have torn the entire cake into pieces. Pour the can of cherry pie filling over the top of the angelfood cake pieces--stir with a spoon. Serve with Cool Whip.

#975 - Raspberry Angelfood Shortcake

(by Shirley McNevich)

1 box white angelfood cake mix
2 cups boiling water
1 - 6oz. box raspberry Jell-O
2 - 10oz. bags frozen raspberries (thawed)
3 - 6oz. cups raspberry yogurt

Thaw raspberries and set aside. Bake angelfood cake mix in a tube pan according to box directions--cool completely. Tear the angelfood cake into bite sized pieces--set aside. In a bowl add Jell-O mix and boiling water--stir until dissolved. Slightly drain the raspberries. Add raspberries to the Jell-O--stir. Cool Jell-O to room temperature, then refrigerate until it thickens. In a large glass bowl add 1/2 of the angelfood pieces. Scoop 1/2 of the Jell-O mixture on top of the angelfood pieces. Add all of the yogurt on top of the Jell-O. Add the second 1/2 of the angelfood pieces on top of the yogurt. Top with the second 1/2 of the Jell-O mixture. Refrigerate at least a few hours.