Peach Melba Angel Food Cake
Transform box cake mix into a delicious masterpiece with juicy fruit and almond whipped cream.
Serving Size:
12
Active Time:
30 min.
Total Time:
2½ hrs.
Ingredients
- 1 (16 oz.) pkg. angel food cake mix
- 1 cup heavy cream
- 2 Tbs. sugar
- ¼ tsp. almond extract
- 2 peaches, pitted and thinly sliced
- 1½ cups raspberries
Instructions
- Position rack in lowest part of oven. Heat oven to 350°F. On low speed, beat cake mix with 1¼ cups water 30 sec.; on medium speed, beat 1 min. Pour into ungreased 10″ angel food cake pan. Bake until top is dark golden brown, 37–47 min. Let cool according to package directions.
- On medium-high speed, beat heavy cream, sugar and almond extract until stiff peaks form. Horizontally cut cake in half. Place bottom half of cake on serving plate.
- Spread with half of whipped cream and top with half of fruit. Top with remaining cake layer, cream and fruit.
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