Orange-Cream Angel Cake

Name: Orange-Cream Angel Cake
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 round angel food cake (10 inch); 2 containers (6 oz each) Yoplait® original yogurt orange crème; 1/2 cup whipping (heavy) cream; 2 teaspoons powdered sugar; 2 tablespoons frozen orange juice concentrate

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Betty Crocker Kitchens

Updated Feb 9, 2016

Orange-Cream Angel Cake

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Prep Time 10 min
Total 10 min
Servings 12
Ingredients 5

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Ingredients

1 round angel food cake (10 inch)
2 containers (6 oz each) Yoplait® original yogurt orange crème
1/2 cup whipping (heavy) cream
2 teaspoons powdered sugar
2 tablespoons frozen orange juice concentrate

Instructions

Step
1

Cut cake in half horizontally; separate layers. Place bottom cake layer, cut side up, on serving plate. Spread yogurt over cut surface. Place top cake layer on bottom layer, cut side down.
Step
2

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. On low speed, beat in orange juice concentrate just until blended. Serve whipped cream with cake. If desired, garnish with orange peel curls. Store in refrigerator.

Nutrition

96.4 Calories

2.1g Total Fat

1.8g Protein

17.9g Total Carbohydrate

1.4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 96.4

Calories from Fat: 35

Total Fat: 2.1g; 3%

Saturated Fat: 1.2g; 6%

Trans Fat: 0g

Cholesterol: 6.8mg; 2%

Sodium: 214.3mg; 9%

Potassium: 49.0mg; 1%

Total Carbohydrate: 17.9g; 6%

Dietary Fiber: 0.5g; 2%

Sugars: 1.4g

Protein: 1.8g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 7.30%; 7%

Calcium: 6%; 6%

Iron: 0.90%; 1%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;