Name: Chocolate Angel Food Cake with Raspberry Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 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 -

Chocolate Angel Food Cake with Raspberry Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Angel Food Cake with Raspberry Sauce

1. 1 package (16 ounces) angel food cake mix -

2. 1-1/4 cups cold water -

3. 1/2 cup baking cocoa -

4. RASPBERRY SAUCE: -

5. Sugar substitute equivalent to 1/4 cup sugar -

6. 2 teaspoons cornstarch -

7. 1 package (12 ounces) frozen unsweetened raspberries, thawed -

8. 1-1/4 cups reduced-fat whipped topping -

How to cook deliciously - Chocolate Angel Food Cake with Raspberry Sauce

1. Stage

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. Stage

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. Stage

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. Stage

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.