cakes for adults Key Lime-Coconut Angel Cake Prep Time: 25 Minutes Start to Finish: 3 Hours 15 Minutes Servings: 12 5. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for angel food pan. Nutrition Information Per Serving: 1 ServINg: Calories 340 (Calories from Fat 80); Total Fat 9g (Saturated Fat 7g); Cholesterol 10mg; Sodium 380mg; Total Carbohydrate 58g (Dietary Fiber 0g); Protein 6g 1 1¼ 1 1 ⁄3 1 1 1 box Betty Crocker® white angel food cake mix cups cold water can (14 oz) sweetened condensed milk cup Key lime or regular lime juice teaspoon grated lime peel container (8 oz) frozen whipped topping, thawed cup flaked coconut 1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 2. In extra-large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) 3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. 4. In large bowl, beat condensed milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. Tips » HealtH twISt Reduce the fat in this recipe to 3 grams per serving by using fat-free sweetened condensed milk and fat-free whipped topping. The cake is already fat-free. SPecIal toucH Garnish each piece of cake with a twisted lime slice.
Table of Contents for the Digital Edition of Betty Crocker Birthday Parties