Chocolate Angel Food Cake

Chocolate Angel Food Cake is a side dish that serves 12. For 73 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 241 calories, 4g of protein, and 2g of fat per serving. 59 people were impressed by this recipe. A mixture of angel food cake mix, sugar, whipped topping, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so tremendous. Try Chocolate Angel Food Cake, Chocolate Angel Food Cake, and Chocolate Angel Food Cake for similar recipes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. 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. 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. 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. Editor's Note: This recipe was tested with Splenda no-calorie sweetener. Originally published as Chocolate Angel Food Cake in Quick CookingNovember/December 2004, p39 Nutritional Facts One serving (1 slice) equals 184 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 329 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch. Print Add to Recipe Box Email a Friend

 

Step by step:

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.

3. Cut through the batter with a knife to remove air pockets.

4. 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.

5. 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.

6. Remove saucepan from the heat; cool.

7. 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.

8. Serve with whipped topping.

Nutrition Information:

covered percent of daily need