]Strawberry Angel Cake
1 8" round angel food cake
2 1⁄2 cup boiling water
6 ounces strawberry flavor gelatin (i.e. generally 2 packages)
10 ounces sliced strawberries (frozen)
1⁄8 teaspoon salt
2 teaspoon lemon juice
1 pint vanilla ice cream
1 pint fresh strawberries
1⁄2 pint heavy cream (or 1 (2 oz) package dessert topping mix)
Mold this dessert in the bowl in which you mix your ingredients. To find right size, turn cake upside down in bowl - it should fit loosely. (Try a 3 qt. size.)
Measure boiling water into bowl; add gelatin. Stir to dissolve.
Add frozen berries, salt and lemon juice. Break apart with fork or spoon as it thaws.
Add ice cream; break apart. Stir, blending into mixture as it melts.
In a matter of minutes the gelatin mixture will start to thicken. Push cake upside down, into middle of mixture. Lay a piece of waxed paper over the top. Place small plate over cake; then put a light weight on plate. Chill. Remove weight when gelatin sets (about 15 minutes).
To unmold, set bowl in hot water 2 or 3 minutes. Run spatula around side; invert on serving plate.
Garnish entire mold with whipped cream or whipped dessert topping mix and fresh berries. Or cut into wedges and serve wedges on individual plates with whipped cream and fresh berries.
Notes: Use just enough weight to keep the cake immersed; overweighting will make it too compact.