Tuesday, May 24, 2011

Angel Food Cake

My husband's birthday was yesterday and he loves this angel food cake with cool whip and heath bar. My grandmother shared this recipe with me and I am so glad she did! It's so easy to make and so good! I decided to surprise him and make one. I've made this several times and would like to make the angel food cake from scratch, but yesterday wasn't the day! I was short on time and that is why there are not as many step-by-step pictures.

Here's what you need:

  • Box angel food cake mix (or what you would need to make one from scratch)
  • 16 ounces of cool whip
  • 1 package of heath bar bits (found by the chocolate chips at Walmart or any candy topping you want!)

First, you make the angel food cake by following the instructions on the box. I have an angel food cake pan but you can also use two 9 inch loaf pans or 3 smaller loaf pans (not sure the size but it says it on the box). I have done it both ways and both ways the cakes turn out great! If you are using the angel food pan as soon as you remove the cake from the oven, you have to turn it upside down on a glass bottle, like so...


If you use the loaf pans, you have to immediately turn them on their sides on a heat safe surface. (sorry no picture)

You have to wait until the cake is completely cool before you do anything with it. While the cake is cooling I would get the cool whip out of the freezer and set it in the refrigerator to thaw. This will make the icing of the cake a lot faster!

Once the cake has cooled completely, run a knife around the edges of the pan to loosen the cake from the sides. Then, tip the pan over and plop the cake on a plate (or whatever you will be using to store it). 

If you used the angel food cake pan: cut the cake so that it has three layers (cut twice)

If you used the loaf pans: cut the cake in half

Now it's time to put the candy of your choice in the thawed out cool whip. Save some to put on the top on the cake once it has been iced. Stir it up real good.



Ice the angel food cake just like you would any other cake.


Put some in-between the layers and then around the outside.


Finally, top off the cake with the bits of candy you set aside. Enjoy!


You will need to keep the cake in the refrigerator because of the cool whip. Otherwise, it will end up a runny mess.

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