Low-Fat Cherry-Almond Angel Cake

 

1

package Betty Crocker® white angel food cake mix

1 1/4

cups cold water

1 1/2

teaspoons almond extract

1/2

cup chopped maraschino cherries, well drained

Cherry Glaze

• 1 Move oven rack to lowest position (remove any other racks). Heat oven to 350°F.
• 2 Beat cake mix, cold water and extract in large glass or metal bowl with electric mixer on low speed 30 seconds; scrape side of bowl. Beat on medium speed 1 minute. Carefully fold cherries into batter. Pour into ungreased angel food (tube) pan, 10x4 inches.
• 3 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
• 4 Immediately turn angel food pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan.
• 5 Spread Cherry Glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries if desired.