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.
Ingredients:
2 tablespoons baking cocoa
1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
3 cups frozen (thawed) reduced-fat whipped topping
Raspberry-Orange Sauce (See Below)
1. Move oven rack to lowest position. Heat oven to 350ºF.
2. Stir cocoa into dry cake mix. Beat cake mix and cold water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
3. 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. Let stand 2 hours or until completely cool.
4. Meanwhile, prepare Raspberry-Orange Sauce:
1 package (10 ounces) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan; 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.
5. Remove cake from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
6. 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 Raspberry-Orange 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. Refrigerate any remaining cake.
B-man
