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Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce
Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce
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Prep Time:
20 minutes
Total Time:
3 hours 10 minutes
Upgrade your angel food cake with rich cocoa for a moist and irresistible treat.
Ingredients:
  • 2 tablespoons unsweetened baking cocoa
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 1 package (10 oz) frozen raspberries in light syrup, thawed
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons orange juice
  • 3 cups Cool Whip lite frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 350°F and position the rack at the lowest level by removing other racks. In an extra-large glass or metal bowl, combine the cocoa with the dry cake mix, then mix in the water. Use an electric mixer on low speed for 30 seconds, then switch to medium speed and beat for 1 minute. Pour the batter into an ungreased 10-inch angel food (tube) cake pan, ensuring not to use a fluted tube cake pan or a 9-inch angel food pan to prevent overflow.
  • Bake for 37 to 47 minutes until the top is beautifully dark golden brown, and the cracks are dry and not sticky. Make sure not to underbake. Let the cake cool completely for about 2 hours, either by flipping the pan upside down onto a glass bottle or resting the edges on cans of equal height. Once cooled, run a knife around the edge and remove the cake from the pan.
  • Strain raspberries, save the liquid. Combine raspberry liquid with water to make 2/3 cup. Mix sugar and cornstarch in a saucepan; add liquid mixture. Cook over medium heat, stirring continuously until thickened and boiling. Boil and stir for 1 minute. Add orange juice and raspberries. Let it cool down entirely.
  • To create 3 layers, gently split the cake horizontally following the marked toothpick guide using a long, serrated knife. Layer 1 cup of whipped topping and slightly less than 1/2 cup of sauce between each layer (note: sauce may not fully cover each layer). Spread the rest of the sauce on top of the cake. Finish by adorning the cake with dollops of the remaining whipped cream. Add mint leaves for extra flair. Chill in the refrigerator until ready to serve.

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