Strawberry-Rhubarb Angel Torte


Serves: 12
Total Calories: 189

Ingredients

1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
Strawberry-Rhubarb Filling(below)
1 (15-ounce) container ricotta cheese
1/4 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed or
3 cups sweetened Whipped Cream
(see Fabulous Frostings and Glazes chapter)
1/2 cup sliced strawberries
Strawberry Rhubarb Filling:
2 cups sliced fresh rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
4 drops red food coloring if desired

Directions:

1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.

2- Beat cake mix, cold water and orange peel in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)

3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

4- While cake is cooling, make Strawberry-Rhubarb Filling. Beat ricotta cheese and powdered sugar in large bowl with electric mixer on medium speed until fluffy. Fold in whipped topping.

5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with ricotta mixture. Arrange strawberries over top of cake. Store covered in refrigerator.

Strawberry-Rhubarb Filling:
Mix rhubarb, sugar and orange juice in 2-quart saucepan. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in strawberries. Add food color if deeper red color is desired. Refrigerate about 1 hour.

High Altitude (3500 to 6500 feet): Heat oven to 325°. Add 1/3 cup cornstarch to dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds, then beat on medium speed 3 minutes. Bake 53 to 58 minutes.

1 Serving: Calories 315 (Calories from Fat 45) Fat 5g (Saturated 4g) Cholesterol 15mg Sodium 445mg Carbohydrate 60g (Dietary Fiber 1g) Protein 9g. % Daily Value: Vitamin A 4% Vitamin C 30% Calcium 18% Iron 2%.

Betty's Tip: In the chilly months of winter, frozen rhubarb that has been thawed and well drained makes a great substitution for the
fresh rhubarb.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 189
Calories from Fat: 0

This Strawberry-Rhubarb Angel Torte recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook:
BETTY'S BAKING SECRET: Fast Frosting Fix-ups
Brown Sugar Crunch Torte
Butter Brickle Cake
Cafe au Lait Cake
Café au Lait Cake
Chocolate Angel Cake with Raspberry-Orange Sauce
Chocolate Ganache Cake
Chocolate-Mint Switl Cake
Chocolate-Mint Swirl Cake
Color Vision Cake
Cookies 'n Cream Torte
French Silk Hazelnut Cake
FAST FROSTING FIX-UPS
Fudgy Chocolate Ring Cake
Harvey Wallbanger Cake
Key Lime-Coconut Angel Cake
Lady Baltimore Cake
Layered Boston Cream Pie
Lemon Velvet Cream Cake
Lemon-Filled Orange Cake
Meringue-Swirled Chocolate Cake
Mint Glaze
Mocha Mousse Cake
Neapolitan Cake
Mocha Mousse
Orange Glaze
Peanut Butter Silk Cake
Peanut-Caramel Candy Bar Cake
Pina Colada Cake
Strawberry Yogurt Cake
Strawberry-Rhubarb Angel Torte
Ultimate Carrot Cake
Vanilla Filling




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