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All-American Celebration Cake




Source of Recipe


Internet


List of Ingredients




1
1
1/2
3
1/2
1/2
1
package (16 ounces) angel food cake mix
lemon
cup powdered sugar
cups strawberries, sliced (12 ounces)
pint fresh blueberries (about 1 cup)
pint fresh raspberries (about 1 cup)
container (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 baker.)

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


Recipe