Angel Food Cake

Betty Crocker

1 cup flour

3/4 cup + 2 Tbs. sugar

1 1/2 cups egg whites

1 1/2 tsp. cream of tartar

1/4 tsp. salt

3/4 cup sugar

1 1/2 tsp. vanilla

1/2 tsp. almond flavoring

Mix together first 2 ingredients. In mixing bowl beat egg whites on high speed and add cream of tartar and salt. Beat until foamy. Gradually add 3/4 cup sugar. Continue beating until meringue holds stiff peaks. Add flavorings. With rubber spatula, fold the flour/sugar mixture into the meringue gently by hand a spoonful at a time. Gently fill angel food cake pan.

Bake at 375 for 30-35 minutes. Cool upside down (about 30-45 min). Use butter knife to get cake out of pan to let it finish cooling.

Toppings:

Mix cool whip with strawberry yogurt (Brenda). Mix instant chocolate pudding and cool whip together and add toffee bits on top (Rachel). Frost with thin chocolate icing, butter icing, or lemon icing. Serve plain with whipped cream and fruit. Use in parfait.