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Angel Food Flag Cake

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Family and friends will eagerly devour this sensational patriotic dessert made with bountiful summer berries!

  • Prep Time 45 min
  • Total Time 4 hr 30 min
  • Servings 16

Ingredients

1
package Betty Crocker® white angel food cake mix
1 1/4
cups water
3
cups fresh or frozen unsweetened (thawed and drained) raspberries
3
tablespoons sugar
3
tablespoons seedless red raspberry jam, melted
1
container (8 ounces) reduced-fat frozen whipped topping, thawed (3 cups)
2
cups fresh or frozen (thawed and drained) blueberries

Directions

  • 1 Move oven rack to middle position. Heat oven to 350°F.
  • 2 Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
  • 3 Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
  • 4 Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
  • 5 To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

Nutrition Info

The Quick Take:

  • Calories 180
  • Fat 2g
  • Saturated Fat 1 1/2g
  • Sodium 250mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
250mg
250%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Fresh or frozen unsweetened strawberries and seedless strawberry jam are good alternatives to the raspberries and raspberry jam.

Angel food cake is lower in fat than most other sweets. Why? Angel food cake is made with egg whites and no added fats.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
250mg
250%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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