Apple Angel Food Cake

GRANDMA LORRAINE'S APPLE ANGEL FOOD CAKE

Steps:

• Place apples in large bowl with 1 can soda and 1 1/2 cups water. Let sit for 5 minutes.
• In a large skillet over medium heat melt butter. Add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer. Add apple brandy, pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes or until apples are tender and liquid has reduced to a syrupy consistency.
• Slice angle food cake into wedges and top each slice with apple mixture.

APPLE ANGEL DUMP CAKE

Steps:

• 1. Mix the dry angel food cake mix with apple pie filling,pour into a greased 9x13 cake pan. Sprinkle with cinnamon and sugar or Splenda sugar.
• 2. Bake at 350F for 20-30 minutes. Do not over bake the cake is done when browned on the top but not completely set. (If using a glass pan bake 325F)
• 3. Remove from oven and serve with a dollop of cool whip, also great with vanilla ice cream and caramel.

APPLE-SPICE ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.

APPLE ANGEL FOOD CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Mix can of pie filling with dry cake mix. {No other ingredients} Stir until blended. Pour into a sprayed 9x13 baking dish. Top with walnuts if desired. Bake at least 25-30 minutes or when an inserted toothpick comes out clean. Note: You can use any flavor pie filling you want, so you can make lots of variations.

CINNAMON-APPLE ANGEL FOOD CAKE

Steps:

• In a mixing bowl, beat egg white,cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 Tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine 1 1/2 cups confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in tube pan. Bake on the lowest rack at 375 degrees for 35-40 mins or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen saides of cake from pan and remove. For glaze, melt butter in a saucepan. Stir in the 2 cups confectiorners' sugar and cinnamon. Add apple juice alowly until glaze is thin enough to dizzle. Drizzle over cake.