Brickle Cream Angel Food Cake Recipe
Light and fluffy Angel Food Cake is made with Duncan Hines Angel Food Cake Mix, baked, chilled, and frosted with fresh whipped cream. Piped with decorative tip # 882 or 883 St. Honore tip. Cake is sprinkled with Heath Bar Brickle.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 90 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
1–16 ounce package Duncan Hines Angel Food Cake Mix- follow instructions and ingredients as per box
Whipped Cream Frosting
4 cups heavy whipping cream
1/2 cup confectioners sugar
2 teaspoon clear vanilla or creme bouquet flavoring
1 –1/2 cups Heath bar brickle
Instructions
- Make sure your mixing bowl and whisk attachment is grease free and completely cleaned before mixing. Do not grease or flour your angel food cake pan.
- Preheat oven as per mix. In large mixing bowl, follow instructions on cake mix box.
- Bake and cool as directed. Chill cake before frosting.
- In large mixing bowl, whip chilled heavy cream to slightly thickened, add confectioners sugar and flavoring. Beat on high speed to form firm peaks.
- Frost sides and top of cake with whipped cream. Smoothing sides and top with flat edge knife.
- Fill disposable piping bag fitted with tip # 883 St. Honore tip, with whipped cream.
- Pipe top of the cake with the special tip.
- Sprinkle top with brickle and fill sides of cake plate with brickle for presentation.
Notes
Keep refrigerated and consume within 24 hours.
To slice cake, Use a serrated knife. Dip blade in warm water, wipe off and slice. Knife blade should be slightly warm.
Find it online: https://lizbushong.com/brickle-cream-angel-food-cake-recipe/