Angel Food Cake with Ginger Frosting

Angel Food Cake with Ginger Frosting

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 10" Angel Food Tube Pan, un greased.

Place the Oven Rack on the Lowest Position.

This is an alternate way to cool the cake if the pan
doesn't have feet.

This is a traditional Angel Food Cake Pan with feet.

1 - Box of White Angel Food Cake Mix

1 TBS Flour

1 1/2 tsp Pumpkin Pie Spice and additional for Garnish.

3/4 C Canned Pure Pumpkin

1 C Cold Water

Frosting:

2 C Heavy Cream

1/4 C Confectioner's Sugar

2 TBS Diced Crystalized Ginger

In a Mixing Bowl with a Hand Mixer:

Cake Mix

Flour

Pumpkin Pie Spice

Pure Pumpkin

Water

Beat on Low Speed to incorporate everything.

Increase Speed to Medium and Beat for 1 Minute. (Scrape Bowl as needed)

Spoon Batter into the Pan.

Bake 40 - 45 Minutes. (Top should be Golden Brown and Cracked)

Remove Pan  from Oven. (If the Pan has Feet, turn it upside down on a Cutting Board and allow to Rest for 2 Hours, until completely Cooled)

You can also invert the Pan onto a Bottle if the Pan doesn't have Feet

After Cooled , use a Sharp Knife and run ti around the outside of the Cake to gently loosen it from the Pan.

Turn onto a Serving Platter

Frosting:

In a Large Mixing Bowl with a Hand Mixer, or in a Chilled Stand Mixer with a Whisk Attachment:

Heavy Cream

Sugar

Whip on High Speed to Stiff Peak.

Fold in Ginger by Hand.

Slice the Cake Horizontally.

Spread Half of the Frosting on the Bottom Layer.

Place the Top on it.

Spread remaining Frosting on the Top.

Sprinkle gently with additional Pumpkin Pie Spice.

Enjoy!

Peace in the Kitchen!