Angel food Cake with Fresh Strawberry Sauce

An extra special low fat treat--angel food cake with strawberries and whipped topping.

Ingredients:
1 store bought angel food cake
1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
2-3 cups fresh sliced strawberries
1/2 cup water
1/2 cup Splenda
3 tablespoons cornstarch
1/2 teaspoon lemon juice
1 container low-fat Cool-Whip thawed
Method

In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water. Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens. Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled. Top with cool-whip.

Notes: This is so refreshing and very low fat. The angel food cake is fat free. The other ingredients are very low.

Classic Angel Flake Coconut Cake

Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.

Ingredients:
1 pkg. yellow cake mix
7 oz pkg flaked coconut, divided
1 C cold milk
1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
1/4 C powdered sugar
1-8 oz tub whipped topping, thawed

Method
Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour.

Banana Cake with Cinnamon Glaze Recipe

This wonderfully moist banana cake is so easy to whip up, you'll want to make it often. The nuts are optional. If you're not crazy about cinnamon, feel free to omit it from the glaze.
INGREDIENTS:
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract
Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 Tbsp milk or cream
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts.
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Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size