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Peaches and Cream Angel Cake

peaches and cream angel cake Dessert
Peaches and Cream Angel Cake
  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 12
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You can have it all with this dream cake—tempting taste and easy on the waist! ...MORE + LESS -

Ingredients

1/2 cup plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water

1 box Betty Crocker™ white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups frozen (thawed) reduced-fat whipped topping
1 cup sliced peaches

Steps

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  • 1
    In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
  • 2
    Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
  • 3
    In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Expert Tips

  • Substitution Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings
Calories
210
% Daily Value
Total Fat
2
Saturated Fat
2
Cholesterol
0
Sodium
270
Dietary Fiber
0
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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