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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 213
  • Fat:
  • 8 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 7 mg
  • Sodium:
  • 181 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g

Chocolate Berry Angel Torte

Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping.

SERVINGS

 12

CATEGORY

 Dessert

PREP

 25 min.

TOTAL

 25 min.

INGREDIENTS

  • 3 tablespoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup whipping cream
  • 1/4 cup packed brown sugar
  • 2 squares (1 ounce each) unsweetened chocolate, melted
  • 1 teaspoon rum extract or vanilla extract
  • 1 carton (12 ounces) Cool Whip® whipped topping, divided
  • 1 prepared angel food cake (10 ounces)

DIRECTIONS

In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside. In a mixing bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping.
    Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake. Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce. Yield: 12 servings.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008