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For the chocolate cream:

8 Tbsp confectioners sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar
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8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.
Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream.

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1 pkg. (2-layer size) yellow cake mix
1/2 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin (about 1/4 cup)
1/2 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin (about 1/4 cup)
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed



PREHEAT oven to 350°F. Prepare cake mix as directed on package. Divide batter between 2 medium bowls. Add 1/2 pkg. dry lime gelatin mix to 1 of the bowls and 1/2 pkg. dry lemon gelatin mix to remaining bowl; mix well. Pour into separate wax paper-lined greased and floured 9-inch round cake pans.
BAKE 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
PLACE lime cake layer on serving plate; spread top with 1 cup of the whipped topping. Top with lemon cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate until ready to serve. Store leftover cake in refrigerator.

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1 cup BAKER'S ANGEL FLAKE Coconut
2 drops food coloring, any color
1 pkg. (10 oz.) store-bought prepared round angel food cake
1 cup thawed COOL WHIP Whipped Topping
3 cups halved strawberries



TOSS coconut with food coloring until evenly tinted; set aside.
PLACE cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower.
SPOON 3 cups halved strawberries into center of "flower." Store leftover cake in refrigerator.

spring flower cake.