Kiwi and coconut add tropical flair to this moist, fruity and simply delicious dessert from Nancy Granaman of Burlington, Iowa. It makes a light, refreshing and stunning finale to even the fanciest meal!
This pretty torte is the perfect dessert for when company comes! And it's so simple—just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries.
—Sheila Long of Elmwood, Ontario
In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
This chocolaty creation from Mary Relyea of Canastota, New York brings the look and taste of pure indulgence, but leaves the fat and calories at the door. A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3 g of fat per slice, this is one treat you'll want to see year after year!
This homemade angel cake, filled with coconut and chocolate chips, is as light as a cloud. It’s so pretty with the sweetened whipped cream “frosting” piped around it. I love to bake breads and desserts for our large family.
A cake mix keeps this dessert simple, but cherries and a rich chocolate glaze make it extraordinary. Friends and family will think you spent hours preparing this pretty cake.—Debra Hartze, Zeeland, North Dakota