"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 Recipe
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TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12 servings
Ingredients
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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[post_ads_2]
- 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. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Facts
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1 slice: 184 calories, 2g fat (1g saturated fat), 0 cholesterol, 329mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch.
Courtesy: Taste of Home
