Ruby Peach Angel Cake
|Angel food cake mix||18 1⁄4 Ounce (1 Package)|
|Frozen raspberries/Strawberries||20 Ounce, thawed (Packaged)|
|Lemon juice||1 1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Peaches||2 , peeled, sliced|
Early in day: Bake cake in 10-inch tube pan as label directs; cool.
In medium saucepan, place raspberries and juice, reserving a few raspberries for garnish.
Add lemon juice; bring to boil, stirring constantly to mash raspberries.
In cup, combine cornstarch with teaspoons cold water; slowly stir into raspberry mixture.
Cook and stir until slightly thickened.
Sieve; discard seeds.
Just before serving: Place cake on serving platter; arrange peach slices on top, pinwheel fashion.
Garnish with reserved raspberries.
Spoon part of syrup over peaches, letting some drizzle down sides.
Pass remaining syrup.
Calories 570 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.02 g0.08%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1164.7 mg48.5%
Total Carbohydrates 134 g44.5%
Dietary Fiber 10.4 g41.6%
Sugars 92 g
Protein 13 g26.2%
Vitamin A 5.5% Vitamin C 10.8%
Calcium 14.2% Iron 1.2%
*Based on a 2000 Calorie diet