"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.
Chocolate Angel Food Cake with Raspberry Sauce
Chocolate Angel Food Cake with Raspberry Sauce
Prep Time
15 min
Cook Time
35 min
Yield
12 servings
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
Directions
- In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- 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.
- 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.
- 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.
Nutrition Facts
1 slice: 184 calories, 2g fat (1g saturated fat), 0 cholesterol, 329mg sodium, 38g carbohydrate, 2g fiber), 4g protein.
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