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
 

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.


2 Kitchen's say:
  (3 1/4 1/2 Stars!)
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