COCONUT SNOWBALL - serves 16
1 large angelfood cake, torn in pieces
2 TBL Knox gelatine
1 cup hot water
1 cup orange juice
1 cup sugar
Pinch of salt
Three 1/2 pint cartons whipping cream
Fresh coconut (or the frozen kind)

Dissolve gelatine in 4 TBL cold water, then in the cup of hot water. Add juice, sugar & salt. Place in refrigerator until it begins to gel. Whip 2 cartons of the cream. Mix the jellied juice with the cream & cake pieces. Line bowl with foil or waxed paper & add mixture. Chill 7-8 hours. Invert onto a serving platter. Peel off foil. Frost with remaining 1/2 pint of the whipped cream & cover with coconut.~~Pass the Plate

Here is my favorite. I hope this is what you are looking for.

English Trifle

1/4 cup rum
1 cup sliced almonds
Angel food cake
3 small (approx 3 3/4 oz) packages of instant French vanilla pudding mix
6 cups half and half
1 cup of three fresh fruits sliced (I usually use whole blueberries, strawberries and peaches.)
1 cup of cool whip

Combine rum and almonds
Pour over cubed cake and marinate
Prepare pudding as directed on package using half and half instead of milk. Layer in trifle bowl making several layers; marinated cake, fruit mixture and pudding. Top with cool whip.

Thanks, everybody. I'll just have to use Cool-whip for whipped cream. It'll be ok w/ these recipes, won't it? I can't keep taking chances and spending money on the real thing.

chery2

If you prefer a recipe with Cool Whip, here is one of my favorites.

I prefer it made in the 9X13 pan and the glaze really isn't needed (or sometimes I just make a little of my own with some extra smashed up strawberries and sugar).

Here is a link that might be useful: Strawberry Angel Food

This one is good too. If the link doesn't pop up right, it's on the Kraft site and the name of it is "Angel Lush".

Here is a link that might be useful: Angel Lush

These all look WONDERFUL! I've been using the box-mix angel food cake b/c it saves so many eggs and the store-bought ones are too pricey. They seem ok. Obviously, I'm not a purist.

chery

Have made this a few times:

ANGEL FOOD CAKE BARS
1 box one-step Angel Food cake mix
1 can lemon pie filling
Heat oven to 325, Put DRY cake mix into a bowl, add lemon pie filling; mixing thoroughly, pour mixture into a greased jelly roll pan. Bake for 25min. allow to cool. Dust with powdered sugar, cut into bars.

Cople more ;

Diane's Home Cookin Chapter: Cakes, mixes

Blueberry Angel Food Cake Rolls
===============================
1 pkg Duncan Hines® Angel Food Cake Mix
 1/4 cup confectioner's sugar
 1 (21 oz) can blueberry pie filling
 mint leaves for garnish
. 1 Preheat oven to 350 ºF. Line two 15.5 x 10.5 x 1-inch jellyroll pans
with aluminum foil.

2 Prepare cake mix as directed on package. Divide and spread evenly
into pans. Cut through batter with knife or spatula to remove large air
bubbles.

3 Bake 15 minutes or until set. Invert cakes at once onto clean,
lint-free dishtowels dusted with confectioners' sugar. Remove foil
carefully. Roll up each cake with towel jelly-roll fashion, starting at
short end. Cool completely.

4 Unroll cakes. Spread about 1 cup blueberry pie filling to within 1
inch of edges on each cake. Reroll cake only and place seam-side down
on serving plate. Dust with 1/4 cup sugar. Garnish with mint leaves, if
desired.
++++++++++++++++++++++++++++++++++++++++++++++++++

Chocolate Angel Food Rolls
==========================
Cake

 1 pkg Duncan Hines® Angel Food Cake Mix
 3 tbsp unsweetened cocoa
 confectioner's sugar
Filling

 1/2 oz semi-sweet chocolate
 1 (8 oz) container frozen non-dairy whipped topping
Drizzle

 2 oz semi-sweet chocolate
 2 tsp shortening
. 1 Preheat oven to 350°F. Line two 15.5 x10.5 x1-inch jelly-roll pans
with aluminum foil.

2 Combine cake mix and cocoa in large bowl. Prepare cake according to
package directions. Divide batter into pans. Spread evenly. Pull knife
through batter to remove large air bubbles.

3 Bake 15 minutes or until set. Invert cakes at once onto kitchen
towels dusted with confectioners' sugar. Remove foil carefully.
Starting at short end, roll up each cake with towel jelly-roll fashion.
Cool completely.

4 For filling, fold grated chocolate into whipped topping. Unroll
cakes. Spread half of filling to edges on each cake. Reroll and place
seam-side down on serving plates.

5 For drizzle, place chocolate squares and shortening in small
microwave-safe bowl. On high power 30 seconds or until chocolate melts.
Stir until smooth. Drizzle over cake rolls. Refrigerate until ready to
serve.

6 For a quick finish, omit drizzle and dust cakes with confectioners'
sugar.

Servings: 16
+++++++++++++++++++++++++++++++++++++++++++++===
Home Cookin Chapter: Cakes, mixes

Chocolate Marble Angel Food Cake
================================
 1 pkg Duncan Hines® Angel Food Cake Mix
 3 tbsp chocolate syrup
. 1 Remove top rack from oven; move remaining rack to lowest position.
Preheat oven to 350°F.

2 Prepare batter following package directions. Remove half the batter
into another bowl; set aside. Gently fold chocolate syrup into batter
until blended. Alternate large spoonfuls of white and chocolate batters
in ungreased 10-inch tube pan. Bake and cool following package
directions.

Servings: 12

Exported from Home Cookin 5.5 (www.mountain-software.com)

I look forward to times when both blueberries and peaches are available locally. I make a huge trifle with angel cake (homemade if I have time) and a pastry cream that is just a hair on the runny side. The pastry cream is not hard to make and is very rich. I cut the cake into big chunks and dip one side into a shallow puddle of rum. Then I just start layering cake, pastry cream, and fruit. So beautiful in a trifle dish!

The Chocolate Lover's Angel Cake from The Cake Bible is another favorite. I love it with whipped cream and fresh raspberries.

THANKS, EVERYONE! I'M GOING TO COPY THEM ALL AND TRY THEM ONE AT A TIME!
CHERY2