onprogram
08-15-2000, 11:49 AM
ORANGE-COCONUT ANGEL FOOD CAKE
1 (16-ounce) package angel food cake mix
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3.4-ounce) package French Vanilla instand pudding mix
1 3/4 cups skim milk
1 tablespoon grated orange rind
2 cups flaked sweetened coconut, divided
3 1/4 cups frozen reduced-calorie whipped topping, thawed and divided
1. Preheat oven to 375 degrees.
2. Prepare angel food cake batter according to package directions, using 1 cup water and 1/3 cup orange juice instead of liquid called for in package directions. Fold 1 teaspoon orange extract into batter. Spoon into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375 degrees on lowest oven rack for 30 minutes or until cake springs back when touched lightly in center.
3. Remove cake from oven; invert pan, and let cake cook completely upside-down in pan. Loosen cake from sides of pan using a long narrow metal spatula; remove from pan. Slice cake horizontally into 4 equal layers using a serrated knife; set aside.
4. Prepare instant pudding mix according to package directions, using 1 3/4 cups skim milk instead of liquid called for on package directions. Stir in remaining 1 teaspoon orange extract and orange rind. Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
5. Place bottom cake layer on a serving platter; spread with one-third of pudding mixture. Repeat procedure with remaining cake layers and pudding mixture, ending with top cake layer.
6. Spread remaining 2 1/2 cups whipped topping over top, sides, and inside hole of cake, sprinkle with remaining 1 cup coconut. Store loosely covered in refrigerator.
Yield: 16 servings
Points per serving: 4 points
...taken from WW's ALL THINGS SWEET, page. 9
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Gail
220.4/210/150
1 (16-ounce) package angel food cake mix
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3.4-ounce) package French Vanilla instand pudding mix
1 3/4 cups skim milk
1 tablespoon grated orange rind
2 cups flaked sweetened coconut, divided
3 1/4 cups frozen reduced-calorie whipped topping, thawed and divided
1. Preheat oven to 375 degrees.
2. Prepare angel food cake batter according to package directions, using 1 cup water and 1/3 cup orange juice instead of liquid called for in package directions. Fold 1 teaspoon orange extract into batter. Spoon into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375 degrees on lowest oven rack for 30 minutes or until cake springs back when touched lightly in center.
3. Remove cake from oven; invert pan, and let cake cook completely upside-down in pan. Loosen cake from sides of pan using a long narrow metal spatula; remove from pan. Slice cake horizontally into 4 equal layers using a serrated knife; set aside.
4. Prepare instant pudding mix according to package directions, using 1 3/4 cups skim milk instead of liquid called for on package directions. Stir in remaining 1 teaspoon orange extract and orange rind. Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
5. Place bottom cake layer on a serving platter; spread with one-third of pudding mixture. Repeat procedure with remaining cake layers and pudding mixture, ending with top cake layer.
6. Spread remaining 2 1/2 cups whipped topping over top, sides, and inside hole of cake, sprinkle with remaining 1 cup coconut. Store loosely covered in refrigerator.
Yield: 16 servings
Points per serving: 4 points
...taken from WW's ALL THINGS SWEET, page. 9
------------------
Gail
220.4/210/150