Angel Food Cake With Caramel Sauce Recipe

2.5 3 3
Angel Food Cake With Caramel Sauce Recipe
Angel Food Cake With Caramel Sauce Recipe photo by Taste of Home
Publisher Photo

Angel Food Cake With Caramel Sauce Recipe

Read Reviews
2.5 3 3
Publisher Photo
I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • CARAMEL SAUCE:
  • 1 cup half-and-half cream, divided
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • Pinch salt
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator. Yield: 12 servings.
Originally published as Angel Food Cake With Caramel Sauce in Country Extra September 1999, p49

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • CARAMEL SAUCE:
  • 1 cup half-and-half cream, divided
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
  2. In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator. Yield: 12 servings.
Originally published as Angel Food Cake With Caramel Sauce in Country Extra September 1999, p49

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Reviews forAngel Food Cake With Caramel Sauce

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MY REVIEW
Ratlova30 User ID: 5832130 50382
Reviewed Jan. 14, 2012

"Certainly didn't taste bad but for me it just wasn't worth the work."

MY REVIEW
davaone User ID: 5185424 72326
Reviewed Apr. 17, 2011 Edited Nov. 4, 2015

"LOve this dessert. It is rich-but you can also substiute the cararmel sauce with a fruit sauce which make it not as rich tasting. I will definitely make it again."

MY REVIEW
HDMac_WA User ID: 226085 25392
Reviewed Mar. 16, 2010

"It sounded good but WAY too rich!! Not something I would make again. Neither DH or I were impressed. Looks pretty but there are recipes out there that can be this pretty taste better. Sorry."

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