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Fruit-Topped Angel Food Cake

fruits, cakes & frostings

3/4 cup powdered sugar
1/2 cup cake flour
3/4 cup egg whites (about 6)
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
Fruit Topping
2 tablespoons flaked coconut; toasted
1/2 package whipped; (2.8-ounce size)
topping mix (1 envelope)
3 tablespoons powdered sugar
1/2 cup skim milk
1/4 teaspoon coconut extract
1 cup cut-up pared mango (about 1
1 medium )
1/2 cup cut-up pared kiwifruit (about 1
1 medium )

Heat oven to 350 degrees. Mix powdered sugar and flour; reserve. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until mixture disappears. Spread batter in ungreased loaf pan, 9 X 5 X 3 inches. Bake 25 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Snap spring-type wooden clothespins on corners of pan for "legs." Invert pan about 2 hours or until cake is completely cool. (Or invert pan, resting edges of pan on 2 other inverted pans to cool.) Remove from pan. Top each serving with Fruit Topping. Sprinkle with coconut. 8 SERVINGS (WITH ABOUT 1/3 CUP TOPPING EACH). FRUIT TOPPING Mix topping mix (dry), powdered sugar, milk and coconut extract in small deep bowl. Beat on high speed 2 to 3 minutes or until thick and fluffy. Fold in mango and kiwifruit.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00

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