Recipe courtesy of Kenmore
Episode: Kenmore
Print
Total:
38 min
Prep:
15 min
Inactive:
17 min
Cook:
6 min
Yield:
12 cakes
Level:
Easy
Total:
38 min
Prep:
15 min
Inactive:
17 min
Cook:
6 min
Yield:
12 cakes
Level:
Easy

Ingredients

  • 1/2 (16-ounce) box angel food cake mix
  • 3/4 cup cold water
  • 1 cup heavy cream
  • 1/2 cup dulce de leche
  • 1/2 pint raspberries
  • 1/2 pint blueberries
  • Mint, for serving 

Directions

Watch how to make this recipe.

Special equipment: 3 (12-ounce) paper hot drink cups 12 cupcake papers

Fold 3 paper towels into a 1 1/2-inch by 1 1/2-inch square and place one into each of the paper cups to support the cupcake paper. Place a cupcake paper in each paper cup on top of the paper towel.

Combine the angel food cake mix with 3/4 cup cold water and whisk for 30 seconds until well combined and the batter is thick and slightly fluffy. 

Fill each cupcake paper-lined cup halfway with the cake batter. Microwave the cakes for 1 minute on high. Let cakes cool 2 minute before removing from the cups but leave in the cupcake paper. Repeat the process with the remaining batter. 

Place heavy cream into a large bowl and put into freezer for 10 to 15 minutes before you are ready to whip it. Beat with an electric hand mixer until just before soft peaks. Add the dulce de leche and beat until well incorporated and soft peaks form. 

To serve, gently remove the cupcake papers from the cakes. Place the cake upside down on a plate, top with a dollop of the whipped cream and sprinkle with some raspberries, blueberries and top with mint. Repeat with the remaining cakes.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Raspberry Cloud Cake

Recipe courtesy of Cooking Channel

Mother's Day Cake

Recipe courtesy of Zoë François

Blueberry-Almond Griddle Cakes

Recipe courtesy of Bobby Deen

Mama's Boy Chocolate Cake

Recipe courtesy of Natalie Duplessey

Cranberry-Raspberry Upside-Down Cake

Recipe courtesy of Zoë François

Raspberry Pound Cake with Vin Santo Cream

Recipe courtesy of Giada De Laurentiis

Red Velvet Cake with Cream Cheese Frosting

Recipe courtesy of Marilynn Brass|Sheila Brass

Chocolate Molten Cakes with Raspberry Sauce and Chocolate Truffles

Recipe courtesy of Lynn Crawford

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here