- 1 prepared angel food cake (8 to 10 ounces)
- 1 carton (16 ounces) frozen whipped topping, thawed
- 2 cups sliced fresh strawberries, blueberries or raspberries
- Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving. Yield: 12 servings.
Originally published as Angel Food Torte in Country Woman March/April 1991, p37
This recipe pairs well with a sweet white wine.
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Reviewed May. 16, 2008