Cinnamon Ripple Cake

1 pkg Duncan Hines® Angel Food Cake Mix
1½ cups water
3½ tsp. cinnamon
¾ cup whipping cream
½ cup milk
½ cup confectioners’ sugar
1 tsp. vanilla

Prepare cake with water as directed on package. Spoon ¼ of batter into ungreased 10” tube pan and spread evenly. With small fine sieve, sprinkle one teaspoon of cinnamon over batter. Repeat layering two more times, ending with batter.

Bake at 375° for 30 to 40 minutes or until top crust is golden borwn, firm and looks very dry. Do not underbake.

To cool cake, hang pan upside down on bottle or funnel. When completely cooled, remove from pan.

To serve, beat cream and milk in chilled bowl with chilled beaters until thick.

Blend in confectioners’ sugar, vanilla and remaining ½ tsp. cinnamon.
Cut cake into slices and top with cinnamon cream.

12 to 16 servings