With chunks of cookies baked right into the cake and a gorgeous, fruity mango-strawberry topper, this angel food cake is a bit of an attention-getter.
What You Need
Original recipe yields 12 servings
1 pkg. (16 oz.) angel food cake mix
12 OREO Cookies, coarsely chopped
2 cups fresh strawberries
1/4 cup sugar
3 mangos, sliced
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Prepare cake batter as directed on package; pour into 10-inch tube pan. Top with chopped cookies; swirl gently with knife.
Bake 35 to 40 min or until toothpick inserted near center comes out clean. Invert pan; cool cake completely. Meanwhile, blend strawberries and sugar in blender until smooth. Refrigerate until ready to serve.
Loosen cake from sides of pan with knife. Gently remove cake from pan; place on plate. Top with 1 cup mangos. Serve topped with strawberry sauce and remaining mangos.
Substitute raspberries for the strawberries and 5 ripe peaches for the mangos.
How to Cool Angel Food Cake
For maximum volume, cool cake while inverted. To invert cake, carefully place tube pan upside down over neck of bottle using oven mitts. Cool cake completely before removing from pan.
How to Select Mangos
Look for mangos with umblemished yellow skins with tints of red.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.