So before we get to today’s recipe, you may notice that things are looking different around here (if you’re reading this by email or in a reader – come on over and see). Our new site design went live last Friday night and we’re excited about our new look! Give us a little time to make a few tweaks here and there, if you are looking for something and can’t find it, please send us a quick email and we’ll be happy to help.
What did you do this past weekend? I spent all day on Saturday with other food bloggers…yep, that’s right the whole day without any kids. I attended the first ever Taste of MI in Grand Rapids. I can’t wait to tell you all about it later this week.
We’re keeping I LOVE PUMPKIN WEEK going strong for one more week – who’s with me?
This is a light and lovely take on the traditional angel food cake and it totally screams FALL!!! I bucked tradition a little bit and used two loaf pans – they were a little rustic looking but my little taste testers did not care one bit. I sliced the cake and sandwiched maple cinnamon whipped cream in the middle and again on top…oh my word, so delicious! The last thing that I really loved about this cake was how easy it is – you’re fancying up a boxed mix here, it couldn’t get any easier!
Recipe Source for cake: Betty Crocker