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Angel Food Waldorf Cake Recipe

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1 vote | 7923 views

A company-best cake recipe with real WOW factor, from my recipe archives. Originally from the Betty Crocker Recipe Card Library (1971) though the recipe is no longer found on the bettycrocker.com website. So glad to have this in my collection, as angel food cakes are my absolute favorites and this one is a standout. Be sure to allow 4 hours time needed to chill this cake to make it firm enough for slicing.

Prep time:
Cook time:
Servings: 16
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Ingredients

Cost per serving $0.63 view details

Directions

  1. Place large empty mixing bowl in fridge to chill for whipping cream.
  2. Slice off entire TOP of cake horizontally about 1" down; set aside (see photo). Be sure not to slice off the BOTTOM cake base which is the larger diameter.
  3. Make cuts down into cake that are 1" from outer edges and 1" from inner hole but which extend just to within 1" above bottom of cake. Using a curved knife or serrated spoon, scoop out cake within the cuts being careful to leave a 1" cake base at bottom intact. Reserve scooped out cake pieces for another use such as fruit trifle.
  4. Sift together the measured powdered sugar, cocoa and salt in medium size bowl. In large chilled bowl beat whipping cream, sifted cocoa mixture and (optional) almond extract until stiff peaks form.
  5. Remove half of the whipped cream mixture to another bowl and set aside. To remaining half, fold in 1/3 cup of the almonds. Spoon this carefully into cake cavity, pressing lightly to avoid holes in cut slices. Replace top of cake and press down gently.
  6. Frost cake on all sides and the top with set-aside whipped cream mixture. Sprinkle top with remaining 1/3 cup almonds. Chill at least 4 hours to set cake, before serving.
  7. YIELD: 16 servings
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Nutrition Facts

Amount Per Serving %DV
Serving Size 65g
Recipe makes 16 servings
Calories 243  
Calories from Fat 85 35%
Total Fat 9.7g 12%
Saturated Fat 5.27g 21%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 234mg 10%
Potassium 81mg 2%
Total Carbs 36.37g 10%
Dietary Fiber 1.0g 3%
Sugars 22.5g 15%
Protein 3.88g 6%

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Reviews

  • Salad Foodie
    April 22, 2014
    Disappointed in the quality of my first photos (and the cake itself) I have posted several new ones of my Easter dessert remake of it! Also I substituted special dark blend cocoa and added almond extract.
    I've cooked/tasted this recipe!
    This is a variation

    Comments

    • ShaleeDP
      April 22, 2014
      I want to give this a try. i like it.

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