Angel Cake with Cherry Sauce
- Servings: 12
Purchased angel food cake gets dressed up with a four-ingredient, double-cherry topper. Dark sweet cherries cook with cherry apple cider, tapioca to thicken, and some brown sugar in the slow cooker. Line the bowl with a slow cooker liner to save on cleanup for the cooked cherries. When the meal is over, transfer any remaining cherry sauce to a covered container and toss the empty slow cooker liner once it's cooled. It's that easy.
- Nonstick cooking spray
- 2 16-ounce packages frozen unsweetened pitted dark sweet cherries
- 1/3 cup cherry apple cider, apple cider, or apple juice
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons packed brown sugar
- 12 1-ounce slices angel food cake
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Coat liner with cooking spray. Combine cherries, cider, tapioca, and brown sugar; add to slow cooker.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, about 30 minutes to cool slightly. Spoon over angel food cake slices placed on dessert plates. Makes 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top