All-American Celebration Cake

All-American Celebration Cake

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Vanilla ice cream (optional)
Directions.
1. Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.)
2. Zest whole lemon using Zester/Scorer. Juice lemon using Juicer to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in Classic Batter Bowl until smooth.
3. Slice strawberries using Egg Slicer Plus®. Add strawberries, blueberries and raspberries to sugar mixture; mix gently with Mix 'N Scraper® to coat fruit.
4. Using large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
5. Just before serving, attach closed star tip to Easy Accent® Decorator; fill with whipped topping and pipe stars evenly around edge of cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.
Yield: 15 servings of

Nutrients per serving:

This cake can be prepared up to 6 hours in advance.

Use the Bread Knife to easily cut through the tender angel food cake.
Source: Pampered Chef (R)