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Strawberry Angel Torte
1 pkg. (14.5 oz.) angel food cake mix
1 pint fresh strawberries, crushed
1 T. milk
1 tub (12 oz.) whipped topping, thawed
Prepare and bake cake mix as directed on package for 10 x4 inch tube pan.
Cool and remove from pan as directed. Cut cake horizontally into 3 layers.
Stir strawberries
and milk into 1 1/2 c. of the whipped topping in large bowl. Place 1 cake layer on serving plate. Spread with 1/2 of the strawberry mixture. Repeat layers, ending with top
of cake. Frost top and sides of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Garnish top and sides of cake with
Strawberry Fans and mint leaves. Serve cake with sweetened sliced strawberries, if desired.
Makes 12 servings
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