Chocolate Angel Food Cake with Raspberry Sauce Recipe
- 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
- 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.
1 slice: 184 calories, 2g fat (1g saturated fat), 0 cholesterol, 329mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch.
Reviews for Chocolate Angel Food Cake with Raspberry Sauce
"This recipe was unavailable to view for a while and after contacting ToH they got it back up for me. I prefer recipes from scratch, but this is quick - why it was first published in quick Cooking. Just in case there are those that have never made an angel food cake before - it is best to have a designated tube pan for only angel food cakes as they will not rise properly if the sides of the pan have any grease/oil/butter. For those that haven't seen it the chocolate angel food cake recipe sent out June 9/2011 under the heading Father's Day Favorites is a good comparison - from scratch - and a number of useful comments are with it now.Regi from north of Huntsville, Ontario, Canada"
"I will definitly make this again. It was simple to make and absolutely delicious It's hard to believe that it's so light."
"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"
"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?"
"I am a confirmed chocoholic, but next time I would decrease the amount of cocoa in the recipe. It's really intense chocolate!"
"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!"
"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."
"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."
"How would you make Butter Pecan Angle Food cake? I had it once and it was good. RVLouise"
"You can also use the Sugar-free instant pudding mixes in with your angel food cake mix to make different flavored cakes. Just put one 4-serving size box in with the batter when you are mixing it my family's favorite is the lemon.I have also used the sugar-free jello to make different flavors. Like raspberry, lime, peach, etc just which ever one you want to try."
"Hi, Lana, was so glad to find your recipe. I live in Sweetwater, just down the road from you and work at a local newspaper, the Advocate and democrat. I use the recipe from this web site often on my lifestyles pages. This sounds great. Thanks."
"If you made the cake from scratch, how much Coco would you use and would you change anything else?"