ANGEL SQUARES
Spice & Spirit Cookbook
24
20 minutes
35 minutes
Dessert
Delight in the heavenly taste of Angel Squares, a timeless treat that embodies simplicity and indulgence. These delicate squares boast a light and airy texture, reminiscent of angel food cake, paired with a decadent layer of creamy frosting. Perfect for any occasion, from afternoon tea to elegant gatherings, Angel Squares offer a delightful balance of sweetness and sophistication. With each bite, savor the heavenly combination of fluffy cake and smooth frosting, creating a symphony of flavors that is sure to tantalize the taste buds. Whether enjoyed as a delightful dessert or a sweet indulgence, Angel Squares are a true delight for the senses, promising to uplift any moment with their ethereal charm.
Ingredients
- 7 egg whites
- Dash salt
- 2 cups sugar
- 2 cups flour
- 2 tsps. baking powder
- I tsp. vanilla extract
- 1 cup hot nondairy creamer
- ½ cup chopped cashews or salted peanuts (for decoration)
BUTTER FROSTING
- 2 cups confectioners' sugar
- ¼ cup margarine, softened
- ½ tsp. vanilla extract
- 2 to 3 Tbsps. nondairy creamer
CHOCOLATE DRIZZLE
- 2 ounces sweet chocolate
- 2 Tbsps. nondairy creamer
- 1 Tbsp. margarine
Directions
- Preheat oven to 350°.
- Generously grease bottom only of 9 x 13-inch cake pan.
- In large mixer bowl, beat egg whites and salt until soft mounds form. Gradually add I cup sugar, beating until stiff peaks form. Set aside.
- In medium mixer bowl, combine remaining sugar, flour,and baking powder and mix well.
Add vanilla and hot nondairy creamer. Blend at low speed until moistened, scraping bowl occasionally.
Gently fold egg whites into batter by hand until well mixed. Pour into prepared pan; spread to cover bottom of the pan. - Bake for 30 to 35 minutes or until top springs back when touched lightly in center.
- Cool cake completely, then frost with "Butter" Frosting. Sprinkle with chopped nuts. Drizzle with Chocolate Drizzle. Cut into 2-inch squares.
"BUTTER" FROSTING:
- In a small mixer bowl, combine all ingredients, using just enough nondairy creamer so that the mixture is thin enough to spread. Beat at medium speed until creamy.
CHOCOLATE DRIZZLE:
- In a double boiler, combine all ingredients. Heat over low flame until just melted. Mix well and drizzle with a spoon over the "Butter" Frosting
