My mother-in-law is a breast cancer survivor and I have had my own breast cancer scare (thankfully I was cancer free) so I am always happy to spread the word about breast cancer awareness.
More than 40,000 Pampered Chef Consultants are harnessing the power of pink during the month of May and spreading the message of breast cancer awareness through the Help Whip Cancer campaign. Since 2000, The Pampered Chef has raised more than $7.9 million for the American Cancer Society!
How can you help?
- Shop for pink limited-edition kitchen tools from The Pampered Chef through the month of May; for each pink product purchased, The Pampered Chef makes a $1 donation to the American Cancer Society.
- Host a Help Whip Cancer Fundraiser Cooking Show and get to sample this delicious Heavenly Angel Cake (you have to check out the recipe below) and receive valuable cooking tips while raising money for breast cancer awareness and early detection programs.
Help Whip Cancer Heavenly Lemon Angel Cake
5 drops red food coloring
1 pkg (16 oz or 430 g) angel food cake mix
2 cups (500 mL) powdered sugar
2 cups (500 mL) thawed frozen fat-free
1 pkg (10 oz) frozen raspberries in
1 Preheat oven to 350°F (180°C). For cake, add food coloring to
amount of water specified on package. Prepare cake according to
package directions. Pour batter into Rectangular Baker. Bake on
center rack 35-40 minutes or until top is golden brown, cracked
and center is slightly sunken. (Do not underbake.) Remove baker
from oven; invert onto Stackable Cooling Rack. Without removing
baker, let stand until completely cool (about 1½ hours).
2 Poke holes in cake about 1½ in. (4 cm) deep and ½ in. (1 cm) apart
with large fork. Zest lemons using Zester/Scorer to measure 1 tbsp
(15 mL) zest. Juice lemons using Juicer to measure 1?3 cup (75 mL)
juice. In Small Batter Bowl, combine sugar, juice and zest; whisk
until smooth. Pour glaze over cake, spreading evenly. Let stand 30
minutes or until glaze is set.
3 Attach open star tip to Easy Accent® Decorator; fill with whipped
topping. Garnish each serving with whipped topping; top
Yield: 15 servings
U.S. Nutrients per serving: Calories 220, Total Fat 0 g, Saturated Fat
0 g, Cholesterol 0 mg, Carbohydrate 52 g, Protein 3 g, Sodium
300 mg,Fiber 1 g
U.S. Diabetic exchanges per serving: 2½ fruit, 1 starch (3½ carb)