Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Watch how to make this recipe.
Ghost Cakes
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 30 min
- Yield: 1 dozen mini cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 0 g
- Sugar
- 47 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 314 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 30 min
- Yield: 1 dozen mini cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 0 g
- Sugar
- 47 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 314 mg
Ingredients
Directions
- Make the angel food cake batter according to package instructions. Place in the mini Bundt pan and bake according to package instructions.
- In a medium bowl, whisk together the powdered sugar, liqueur and vanilla until very smooth.
- Place the angel food cakes on a cooling rack set atop a sheet tray. Using a spoon, pour enough glaze over the top of the cakes to drip partly down the sides. Sprinkle with raw sugar to garnish. Allow the glaze to set about 30 minutes before removing the cakes from the rack to serve.
- Special equipment: 12 count mini Bundt pan.
