Chocolate Angel Food Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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When you need a light dessert,this is a delicious combination of flavors. Ingredients:
1 pkg(16oz)angel food cake mix |
11/4c water |
1/2c baking cocoa |
raspberry sauce |
sugar substitute to equal 1/4c sugar |
2tsp cornstarch |
1 pkg.(12oz) frozen unsweetened raspberries,thawed |
11/4c reduced-fat whipped topping |
Directions:
1. In a large bowl,combine the cake mix,water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 mins.Gently spoon into ungreased 10 tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350 for 35 to 40 mins. or till lightly browned and entire top appears dry. Immediately invert pan;cool completely,about 1 hour.
2. In smalll saucepan,combine sugar substitute and cornstarch;add raspberries. Bring to a boil,stirring constantly. Cook and stir 2 mins. longer or till mixture is thickened. Remove saucepan from heat;cool
3. 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.
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