Angel Food Cake

This was a big hit at the Men's Fellowship my Honey went to last week. Someone even thought that I had bought it, it was so pretty!

Angel Food Cake

1 1/2 cups powdered sugar

1 cup cake flour

1 1/2 cups egg whites (12)

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/4 teaspoon salt

1. Move oven rack to lowest position. Heat oven to 375ºF.

2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not under beat.

3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.

4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.



Shiny Chocolate Glaze


1/2 cup chocolate chips

2 tablespoons butter or margarine

2 tablespoons corn syrup

1 to 3 teaspoons hot water

In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until desired thickness. Spread over Angel Food Cake

Mini Root Beer Float Cupcakes

Hopefully sometime in June we are having a mini family reunion for the Shook family. I found this recipe that I really want to try! I can't wait to hear everyones reactions when I walk out with these!

Mini Root Beer Float Cupcakes

Makes 32

Ingredients:1 pkg. Betty Crocker Vanilla Cake Mix

1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)

1 can Root Beer (you can use diet to cut the sugar)

Creme Roulee wafer cookies Vanilla Icing (store bought or your favorite recipe)

Red Mini Gumballs (or M & M's or other red candy)

Clean votive candle holders or shot glasses

Directions:

Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Your kitchen will smell like a soda factory!

Cut creme roulee wafers in half. Put vanilla icing in canvas bag w/ star tip (or you can just put it in a Ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.