Chocolate Angel Food Cake With Raspberry Sauce – a delicious recipe with angel food cake mix, cold water, baking cocoa, Sugar substitute, cornstarch, topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0 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.
34
kcal
Calories
1
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Chocolate Angel Food Cake With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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