Heavenly Frosted Angel Food Cake

Heavenly Frosted Angel Food Cake

  • Prep: 5 min
  • Cook Time: 45 min
  • Total: 50 min
  • Serving: 12
A special presentation of angel food cake, this unusual and superlative dessert is sure to delight.


  • Cake:
  • 1 (16 ounce) box angel food cake mix
  • 2 tablespoons cocoa powder
  • 1 teaspoons cinnamon
  • 1-1/4 cups cold water
  • Frosting and Filling:
  • 1 tablespoon gelatin soaked in 1/4 cup cold water
  • 1 pint whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup superfine sugar
  • Pinch of salt
  • 1 cup macaroons, coarsely chopped
  • 1 cup toasted almonds, crushed
  • 1 cup small marshmallows


  1. Preheat oven 350 degrees F. and move rack to lowest position.
  2. Combine cake mix, cocoa powder and cinnamon into a very large glass or metal bowl. With an electric mixer, beat on low speed for 30 seconds then beat on medium speed for 1 minute. Pour into an ungreased 10x4-inch angel food (tube) pan.
  3. Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry, not sticky. Important to not underbake.
  4. Remove from oven and immediately turn pan upside down onto a glass bottle or rest it on 3 to 4 cans to keep it elevated for cooling. Let sit for a couple of hours until completely cool.
  5. Meanwhile, make the frosting and filling (this can also be made the day before and refrigerated until use). Whip cream with electric mixer or whisk until soft peaks form.
  6. Add soaked gelatin, vanilla and almond extract, and continue mixing until combined. Add sugar and salt, and continue beating until medium stiff peaks form.
  7. With a rubber spatula, fold in cookie crumbs, crushed nuts and marshmallows. Set aside in refrigerator until cake is ready.
  8. When angel food cake is completely cool, run knife around edges and carefully remove from pan. Place on a serving platter and split cake horizontally. Dig out trench 1/2 way down in bottom layer of cake and discard removed cake or save for other use (like eating right then).
  9. Fill trench with 1/4 to 1/3 of the whipped cream mixture. Replace top layer of cake over trenched bottom layer. Use remaining frosting to generously cover tops and sides of cake. Refrigerate in covered container until serving or after, if there is any left. :)


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