Recipe courtesy of Sandra Lee
Episode: Clover Green
Total:
4 hr 10 min
Active:
10 min
Yield:
Serves 10
Level:
Easy

Ingredients

Directions

Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.

Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.

Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.

Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.

To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.

Chill cake for 4 hours before serving.

IDEAS YOU'LL LOVE

Frosted Angel Food Cake

Recipe courtesy of Ree Drummond

Lemon Angel Food Cake

Recipe courtesy of Ina Garten

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Coconut Cake

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Angel Sugar Cookies

Recipe courtesy of Ree Drummond

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Crab Cakes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking