Chocolate Angel Food Cake Recipe

Chocolate Angel Food Cake Recipe
Photo by: Taste of Home
Rating

95% would make again

"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.

This recipe is:

Healthy

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  • 12 Servings
  • Prep: 15 min. Bake: 35 min. + cooling

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

  • 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.

Nutritional Analysis: 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.

Chocolate Angel Food Cake published in Quick Cooking November/December 2004, p39

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Reviews for Chocolate Angel Food Cake (15)

Chocolate Angel Food Cake Recipe

Chocolate Angel Food Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jun. 18, 2009 by bdtjn

Directions are unclear are you supposed to mix up the angel food cake according to the box instructions and then add the cocoa and boiling water? Can someone help?

Baker mom

Reviewed on Mar. 23, 2009 by MysteryLover

Mine fell flat too. I've thought about it and couldn't figure a reason for it. I threw it away because it looked so unappetizing. Does anyone have any suggestions?

Reviewed on Feb. 18, 2009 by C Russell

Did anyone have trouble getting the cake to rise when cooking? Mine only came up about 3 in. and then fell. Could it be the cake mix or adding the cocoa?

Chris Ont.

Reviewed on Jan. 22, 2009 by DianeMysonhimer

Really surprised by the great chocolate taste. That angel food cake was just wonderful!!

Diane in Ohio

Reviewed on Jan. 22, 2009 by marilynkirkwood

My family really liked the chocolate taste and the lightness of the angel food cake. Will definited do again. My grandson asked me to make it for his birthday this week. Mak

Reviewed on Jan. 22, 2009 by Bookbetty

I am a confirmed chocoholic, but next time I would decrease the amount of cocoa in the recipe. It's really intense chocolate!

Reviewed on Jan. 22, 2009 by scookie57

I use angel food cake as an add in for yogurt or pudding parfaits at least 3 times a week. The chocolate angel cake recipe makes a nice change. It's a little denser and tastes great without a lot of additional calories

Reviewed on Jan. 22, 2009 by johnsus2002

I added 1/2 cup orange juice to the raspberries and sugar sub, then pureed it all in the blender after cooking it. It was EXCELLENT!

Reviewed on Jan. 17, 2009 by bethar

The other day I tried mixing different ideas from 2 different recipes. One was adding the cocoa to the angel food cake mix before adding the water. The other idea was adding espresso powder or instant coffee granules. I used the instant coffee. It really made a nice change for an angel food cake. Lots of flavor but not terribly sweet. The next time I do this I will probably try dissolving the granules in the water first, or I may try using cold liquid coffee in place of the water.

Reviewed on Jan. 16, 2009 by janetmsd

I made it once with 1 tsp. butter flavoring and 1/2 cup toasted & finely chopped pecans. It didn't raise as much cuz of fat in pecans but it was REALLY good.

I have also made one with 1 cup pumpkin and 2 tsp. pumpkin pie spice.

These are all folded in at the end of mixing. Actually works best if you can find a two-step mix.

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