Cinnamon-Apple Angel Food Cake

This heavenly dessert is as light as a feather and melts in your mouth. The cinnamon-apple glaze is delightful,... View this recipe »



Quick Easy Glaze

To make a quick easy glaze for cinnamon rolls or cakes, I sometimes use handy canned white frosting. I just put a... Read more »


Chocolate Cherry Angel Cake

Quick Cooking - try a FREE ISSUE today!

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 40 + cooling

Ingredients:

  • 1 package (16 ounces) angel food cake mix
  • 1/3 cup finely chopped maraschino cherries, well drained
  • 1 square (1 ounce) semisweet chocolate, grated
  • GLAZE:
  • 2 tablespoons butter
  • 1 square (1 ounce) semisweet chocolate
  • 1 tablespoon light corn syrup
  • 1 cup confectioners' sugar
  • 3 to 5 teaspoons maraschino cherry juice
  • Maraschino cherries and fresh mint, optional

Directions:

In a large bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter.
    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 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
    In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired. Yield: 12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.