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Mint Chocolate Chip Angel Food Cake
Mint Chocolate Chip Angel Food Cake
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Prep Time:
20 minutes
Total Time:
6 hours 10 minutes
Indulge in a tantalizing mint chocolate chip ice cream angel food cake made with Betty Crocker™ mix.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 2 tablespoons unsweetened baking cocoa
  • 1 1/3 cups cold water
  • 3 cups mint chocolate chip ice cream, softened
  • Chocolate-flavor syrup, if desired
Instructions:
  • Preheat the oven to 350°F, with the oven rack in the lowest position. In a large glass or metal bowl, use an electric mixer to combine the cake mix, cocoa, and water on low speed for 30 seconds, then switch to medium speed and beat for 1 minute. Transfer the batter into an ungreased 10-inch angel food (tube) cake pan, ensuring not to use a fluted tube cake pan or 9-inch angel food pan to prevent overflowing.
  • Bake for 37 to 47 minutes until the top turns a rich golden brown and the cracks feel dry and not sticky. Avoid underbaking. Flip the pan upside down onto a glass bottle right after removing from the oven and let the cake cool completely, about 2 hours.
  • Gently release cake from pan by running a knife along the sides, then remove from the pan. Slice off the top of the cake about 1 inch from the top and set it aside. Carefully carve out the center of the cake about 1 inch from the outer edge and the center hole, leaving thick walls on each side. Use a curved knife or spoon to lift out the cake within the cuts, ensuring to keep a 1-inch thick base. Fill the hollowed-out cake with ice cream, smoothing the top. Place the cake top back on. Cover and freeze for about 3 hours until set. Serve with chocolate sauce.

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