Strawberry Rhubarb Layered Angel Cake |
Course : Cakes
Serves: 10  |
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Ingredients:
1 package 1-step white angel food cake mix |
2 teaspoons grated orange peel |
2 cups rhubarb sliced |
1/2 cup granulated sugar |
2 tablespoons orange juice |
1 pint strawberries sliced |
4 drops red food coloring, if desired |
15 ounces ricotta cheese |
1/4 cup powdered sugar |
2 cups frozen (thawed) reduced-fat whipped topping |
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Preparation / Directions:
1. Bake and cool cake as directed on package for angel food (tube) pan-except stir orange peel into cake mix (dry).
2. Mix rhubarb, granulated sugar and orange juice in 2-quart saucepan. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups of the strawberries. Add food coloring if deeper red color is desired. Refrigerate about 1 hour.
3. Beat ricotta cheese and powdered sugar in large bowl with electric mixer on medium speed unti fluffy. Fold in whipped topping.
4. Cut cake horizontally to make 3 layers. Spread strawberry-rhubarb mixture between layers. Frost side and top of cake with ricotta mixture. Arrange remaining strawberries on top. Refrigerate until serving time.
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