Angels & Apples Cake

 Two simple ingredients = one simple and tasty cake! I saw this idea on Pinterest a while back where someone had made lemon bars using a box of Angel Food Cake and a can of Lemon Pie Filling. What a great idea!  I knew I had some apple pie filling and since my hubby's favorite pie is apple I thought I'd try to make an Apple-angel cake. When I put the can of pie filling in the mixer bowl with the dry cake mix I thought "man, this is never going to work. It's just cake dust. It will never mix together." Well, I just turned the mixer on low and let it go for a few minutes and it got all whipped up and fluffy just like angel food cake but with bits of apples and apple pie spices all throughout. It smells so good baking.

I don't know why but when I bake angel food cakes lately (like the last 2-3 yrs) they always fall. Maybe because I don't flip them over? This time I tried to flip it over and the whole cake fell out onto the cooling rack. Then when I flipped it back over into the cake pan it pulled away from the sides by probably and inch all around. Looks funny sitting there but still tastes just as good and won't be around long. My hubby ate 2 pieces shortly after it came out of the oven!

Angels & Apples Cake
15 servings = 2 WW PointsPlus (confirmed with recipe builder)

1 box (dry) Angel Food Cake mix
1 can (20 oz) no sugar added Apple Pie filling

Mix together and pour into a 9x13baking dish. Bake approximately 40 minutes at 350°.


We've also had near record snow amounts this year which brings the moose down from the hills and mountains looking for food. We've had more moose in our yard and on our street in the last 2 months than in the whole 7 1/2 yrs we've been in this house. Last week we had one just outside our home office window eating the tender branches from my crab apple tree and lilacs. And last night when we got home from dinner there was one standing on top of the neighbors 4 1/2 ft tall snow pile.

He or she looks deceptively small with snow nearly up to the knees. It's as big as or bigger than our car!

Nothin' but crumbs

Wow! Was this ever good! And quick! 90 Seconds to gooey, melty, chocolatey, nutella-y goodness. Not bad on the Weight Watchers Points Plus either. Sorry, all you get to see is an empty mug. It was so good I forgot to get a picture before I ate inhaled it. If you want more pictures, Cassie has them with her original recipe post. I'll definitely be making this again and again. And if you're really desperate and have the points left over go ahead and eat both servings.


90 Second Nutella Cake
reviewed from Back to Her Roots
WW PPV 3 per serving
Serves 1-2

Ingredients:

1 tablespoon Nutella
1 egg, beaten
1 heaping tablespoon flour
1/2 teaspoon baking powder
1 teaspoon cocoa powder
1 tablespoon brown sugar

Instructions:
Whisk together all ingredients in a bowl until well combined.
Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.
Microwave on 70% power for 30 seconds. At the end of the time, check for doneness. If not cooked through, add 15 seconds at a time.

Recipe Review: Cherry Almond Angel Roll

I was looking for a dessert for my mom's birthday dinner and came across this recipe in my Pampered Chef cookbook "All the Best." I had not made this one before but knowing PC recipes, they pretty much always turn out and are always a big hit. This one was no exception. I did change out the cherry preserves for strawberry since I was going to add fresh strawberries on top of the cake as it was served. Also used fat-free sour cream and sugar free pudding mix.











Cherry-Almond Angel Roll
Pampered Chef - All the Best

Ingredients:
1 pkg angel food cake mix
1/2 cup sliced almonds, chopped
1/2 cup powdered or icing sugar
1/2 cup cherry preserves
8 oz. sour cream
       
1 container (8 oz) thawed, frozen whipped topping
1/2 tsp almond extract
2-4 drops red food coloring (optional)
1 pkg (3.3 oz / 4 serving size) white chocolate or vanilla instant pudding and pie filling

Directions:

   1. Preheat oven to 350°F (180°C). Line Large Sheet Pan with an 18-in. (45-cm) piece of Parchment Paper. Prepare cake mix according to package directions. Pour batter over parchment, spreading evenly. Sprinkle almonds evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove pan from oven.

   2. Sprinkle sugar over cake. Place an additional piece of parchment over cake. Invert Stackable Cooling Rack over parchment. Carefully invert cake; remove pan and parchment from bottom of cake. Starting at short side **, roll up cake in parchment, jelly-roll style. Cool completely.
   3. Unroll cake and spread with preserves. In large bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix; whisk until thickened. Spread filling over cake to within 1 in. (2.5 cm) of edge; roll up cake. Refrigerate at least 30 minutes.


Yield: 12 servings

Nutrients per serving: Calories 340, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 57 g, Protein 5 g, Sodium 450 mg, Fiber less than 1 g

**next time I will probably roll it up starting with long sides like I do with the rolled omelet. It was really thick and rich and could have gotten more servings out of rolling it the other way.