Chocolate Angel Food Cake with Raspberry Sauce Recipe
Chocolate Angel Food Cake with Raspberry Sauce Recipe photo by Taste of Home

Chocolate Angel Food Cake with Raspberry Sauce Recipe

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"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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 1 package (16 ounces) angel food cake mix
  • 1-1/4 cups cold water
  • 1/2 cup baking cocoa
  • 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

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.


  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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Chocolate Angel Food Cake in Quick Cooking November/December 2004, p39

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Reviewed Jun. 29, 2011

"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"

Reviewed Jan. 20, 2010

"I will definitly make this again. It was simple to make and absolutely delicious It's hard to believe that it's so light."

Reviewed Jun. 18, 2009

"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 Mar. 23, 2009

"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 Feb. 18, 2009

"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."

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