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Chocolate Angel Food Cake with Raspberry Sauce Recipe

Chocolate Angel Food Cake with Raspberry Sauce Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

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

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Regi M User ID: 4585753 147476
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"

becca_1234 User ID: 4161662 142936
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."

bdtjn User ID: 2075504 62891
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"

MysteryLover User ID: 3562835 122824
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?"

C Russell User ID: 644016 128717
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."

DianeMysonhimer User ID: 2905276 57276
Reviewed Jan. 22, 2009

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

Diane in Ohio"

marilynkirkwood User ID: 2228168 142249
Reviewed Jan. 22, 2009

"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"

Bookbetty User ID: 739584 93706
Reviewed Jan. 22, 2009

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

scookie57 User ID: 3578888 59596
Reviewed Jan. 22, 2009

"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"

johnsus2002 User ID: 3403806 122823
Reviewed Jan. 22, 2009

"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!"

bethar User ID: 3343351 206741
Reviewed Jan. 17, 2009

"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."

janetmsd User ID: 2175728 59585
Reviewed Jan. 16, 2009

"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."

kamp User ID: 271796 75722
Reviewed Jan. 15, 2009

"How would you make Butter Pecan Angle Food cake? I had it once and it was good. RVLouise"

ghost27 User ID: 3325616 62889
Reviewed Jan. 15, 2009

"For another great dessert: add 1 box of angel food cake mix with 14 oz can of crushed pineapple, juice and all. Mix. Pour into ungreased 9x13 pan. bake according to box directions. To cool, turn upside down and rest on 4 soda cans. Simple, delicious, and fat free."

texladybug User ID: 1670392 57275
Reviewed Jan. 15, 2009

"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."

bellgap User ID: 1266645 122820
Reviewed Jan. 15, 2009

"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."

pomlady User ID: 147395 59584
Reviewed Jan. 15, 2009

"If you made the cake from scratch, how much Coco would you use and would you change anything else?"

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