Strawberry Sparkle Cake
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Strawberry Sparkle Cake Recipe
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- Duncan Hines Angel Food Cake
- 1 cup boiling wter
- 1 package strawberry-flavored gelatine
- 1 package (1 lb.) frozen sliced strawberries.
- ½ pint (1 cup) whipping cream
- 2 Tablespoons sugar
- Red food coloring
- Dissolve gelatine in water and add a frozen block of strawberries, stirring to break up and mix berries.
- Place cake, widest side down, on a serving plate.
- Cut a one-inch layer from the top and set aside.
- Cut around cake one inch from the outer edge to one inch from bottom.
- Then cut around cake one inch from the inner edge to one inch from bottom.
- Gently remove the section of cake between the cuts, tearing it into small pieces.
- Fold pieces into the strawberry mixture and pour it into cake shell.
- Place the cake layer on top.
- Whip cream until thick.
- Stir in sugar and add a few drops of red coloring until pink.
- Spread sweetened whipped cream over top and sides of the cake.
- Decorate with whole strawberries, if desired. Refrigerate until served - at least one hour.
Makes 12 to 16 servings.