Chocolate Angel Food Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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When I needed a light dessert for guests who were on a restricted diet, I combined two of my favorite recipes to create this chocolate cake with berry sauce, says Lana Drum, Maryville, Tennessee. Ingredients:
1 package (16 ounces) angel food cake mix |
1-1/4 cups cold water |
1/2 cup baking cocoa |
raspberry sauce: |
sugar substitute equivalent to 1/4 cup sugar |
2 teaspoons cornstarch |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
1-1/4 cups reduced-fat whipped topping |
Directions:
1. In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
3. In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool.
4. Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping. Yield: 12 servings.
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