Food Friday: DIY Angel Cake with Confetti

 For years and years our family celebrated birthdays with either a No-Bake Lime Cheesecake or a Confetti Angel Cake with strawberries and whipped cream.

This year I could not find the Confetti Angel Cake mix at the Food Lion (and was too much of a lazy slug to go to the work of making the cheesecake...maybe next birthday!) Since I was pretty much at the end of my rope when I got to that aisle of the grocery story, I just got a regular angel cake and made some DIY changes to make the "confetti angel cake".  It worked!

This is how I did it:  in the Bosch mixer I placed the package of angel cake mix and 1.25 cups of filtered water and whipped for nearly two minutes.  When the time was up I dumped in 3 Tablespoons of Sprinkles and stirred them in. Using an angel cake pan I dumped in the batter, gave the pan a solid tap on the counter then put in the pre-heated 350 degree F oven on the lowest rack for 33 minutes.  The top was only mildly browned so I returned to oven for about 5 more minutes then removed the pan, turned it bottom side up on the counter then let the cake cool for 1.5 hours.  When the cake was completely cool I used the slim sharp knife to run around the outer rim of the cake pan then the inner tube and let the cake fall onto a plate.  Here is the cake after the first slice was cut for the birthday boy.

We serve this cake with sliced, sugared strawberries and topped with sweetened whipped cream.  So yummy to those who have a sweet tooth!