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Mint Chocolate Chip Angel Food Cake

Looking for a delicious dessert made using Betty Crocker® white angel food cake mix? Then check out this mouth-watering angel food cake with mint chocolate chip ice cream.

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Prep Time 20 min
Total Time 6 hr 10 min
Servings 16

Ingredients

1: box Betty Crocker® white angel food cake mix

2: tablespoons unsweetened baking cocoa

1 1/4: cups cold water

3: cups mint chocolate chip ice cream, softened

: Chocolate-flavor syrup, if desired

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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, beat cake mix, cocoa and water 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 until cake is completely cool, about 2 hours.
3 Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

EXPERT TIPS

Expert Tips

Orange sherbet can be substituted for the mint chocolate chip ice cream.

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: 160
Calories from Fat: 30),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 260mg; 260%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 0g 0% Sugars 22g 22% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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Posted 2/21/2011 8:12:09 PM REPORT ABUSE Bettybaker12 said:

Rating:

the idea is great and mint and chocolate is one of my favorite combinations but the angle cake is a little too light and delicate to withstand the ice cream. i think it would work better with a richer chocolate taste, such as betty crocker chocolate fudge cake baked in an angle cake pan or bundt pan. just use only egg whites and beat them till fluffy before adding them with the other ingredients so you get a lighter cake

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