Elegant Chocolate Angel Torte – a delicious recipe with cocoa, cake mix, cold nonfat milk, vanilla, strawberry puree, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
2
Move oven rack to lowest position.
3
Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
4
Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
5
Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
76
kcal
Calories
3
g
Fat
12
g
Carbs
4
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: 1/3 cup cocoa, 1 (15 ounce) package two-step angel food cake mix, 2 (1 1/3 ounce) envelopes dry whipped dessert topping mix, 1 cup cold nonfat milk, and more.
Yes, Elegant Chocolate Angel Torte 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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