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Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

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( 8 Ratings)

8 Ratings

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Prep Time 20 min
Total Time 3 hr 10 min
Servings 12

Ingredients

Cake

2: tablespoons unsweetened baking cocoa

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

Sauce and Topping

1: package (10 oz) frozen raspberries in light syrup, thawed

1/4: cup sugar

2: tablespoons cornstarch

2: tablespoons orange juice

3: cups frozen (thawed) reduced-fat whipped topping

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Directions

1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
3 Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
4 Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

EXPERT TIPS

Expert Tips

The sugar and cornstarch are mixed together first in the sauce before the liquid is added to help prevent the cornstarch from getting lumpy.

Remember this simple raspberry sauce; it makes a great topping for any dessert!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 0mg; 0%;
Sodium: 260 mg; 260 %;
Total Carbohydrate: 48 g; 48 %
(Dietary Fiber 1 g 1 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 8%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 2 Fruit; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/16/2013 1:09:04 PM REPORT ABUSE Arlene said:

Rating:

I've been making this for over ten years. I always have doubled the sauce. Always an eye appealing, but easy, recipe. Some suggest increasing the cocoa to 1/2 cup. I may try the suggestion.

This reply was: Helpful Inspiring