All-American Celebration Cake
1 package (16 ounces) angel food cake mix
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)
Preheat oven to 350°F. Prepare cake mix according to package directions. Pour
batter into un-greased rectangular dish, spreading evenly. Bake on center rack
in oven 35-40 minutes or until top is golden brown and the cracks feel dry and
not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn
dish upside down onto cooling rack; cool completely. (Do not remove cake from
Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice,
zest and powdered sugar in bowl until smooth.
Slice strawberries. Add strawberries, blueberries and raspberries to sugar
mixture; mix gently to coat fruit.
Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch
apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at
least 2 hours to allow juices to soak into cake.
Just before serving, use a decorator; fill with whipped topping and pipe stars
evenly around edge of cake. To serve, cut into squares. Garnish each serving
with additional whipped topping and mint leaves, if desired.
Yield: 15 servings
(Low Fat) Nutrients per serving: Calories 190, Total Fat 3 g, Saturated Fat 3 g,
Cholesterol 0 mg, Carbohydrate 37 g, Protein 3 g, Sodium 220 mg, Fiber 1 g