You are here

Robbia Cake

Healthycooking's picture
Ingredients
  Angel food cake mix 18 Ounce (1 Package, Duncan Hines)
  Grated lemon peel 1 1⁄2 Teaspoon
  Sugar 6 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Water 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Red food coloring 3 Drop (Adjust Quantity As Needed)
  Cling peach slices 6
  Strawberries 6 Medium, sliced
Directions

Preheat oven to 375°F.
For Cake, prepare cake following package directions adding lemon peel with Cake Flour Mixture (red "B" packet).
Bake and cool cake following package directions.
For Glaze, combine sugar, cornstarch and water in small saucepan.
Cook over medium-high heat until mixture boils and thickens.
Remove from heat.
Stir in lemon juice, vanilla extract and red food coloring.
Alternate peach slices with strawberry slices around top of cooled cake.
Pour glaze over fruit and top of cake.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.241175
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2759 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4593.6 mg191.4%

Total Carbohydrates 638 g212.7%

Dietary Fiber 17.8 g71.2%

Sugars 490.5 g

Protein 50 g101%

Vitamin A 66.8% Vitamin C 210.4%

Calcium 62.5% Iron 16.8%

*Based on a 2000 Calorie diet

0 Comments

Robbia Cake Recipe