Pumpkin Angel Food Cake
"Source; from the betty Crocker web site. I love this cake I have made it may times and even served it at holidays"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (88.2 g)
- Calories 178.3
- Total Fat - 1.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 316.8 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 0.8 g
- Sugars - 20.6 g
- Protein - 2.3 g
- Calcium - 105.4 mg
- Iron - 1.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Move oven rack to lowest position, then preheat to 350 degrees
Step 2
In a large bowl beat ingredients with an electric mixer for 30 seconds, then on high speed for 1 minute.
Step 3
Pour into a an ungreased 10-inch angel food cake pan.
Step 4
Bake 35-45 minutes or until crust is dark golden brown and cracks are dry.
Step 5
Immediately turn pan upside down onto heatproof funnel or glass bottle; let hang about 2 hours or until cake is completely cool.
Step 6
Loosen cake from side of pan with a knife; turn cake upside down onto serving plate; cool completely (I pour a cream cheese glaze over the top).
Tips
No special items needed.
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