Chocolate Angel Cake with Raspberry-Orange Sauce: The Best Chocolate Angel Cake with Raspberry-Orange Sauce Recipe from Cook'n

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	Chocolate Angel Cake with Raspberry-Orange Sauce

Serves: 12

Prep: 20 min Bake: 47 min Cool: 2 hr

Print this Recipe

   2 tablespoons baking cocoa
   1 package Betty Crocker 1-step white angel food cake mix
   1 1/4 cups cold water
   Raspberry-Orange Sauce:
   1 (10-ounce) package frozen raspberries in light syrup, thawed
   1/4 cup sugar
   2 tablespoons cornstarch
   2 tablespoons orange juice

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1 Move oven rack to lowest position (remove other racks). Heat oven to 350°.
2 Stir cocoa into cake mix. Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased
angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)
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 until cake is completely
cool, about 2 hours.
4 While cake is cooling, make Raspberry-Orange Sauce.
5 Run knife around edges of cake; remove from pan. Split cake horizontally to make 3 layers. Spread 1 cup whipped topping and slightly less than 1/2 cup sauce over 1 cake layer (sauce may
not completely cover layer). Repeat with second layer. Top with remaining layer. Spread remaining sauce over top of cake. Drop remaining whipped topping in dollops on top of sauce. Store
covered in refrigerator.

Raspberry-Orange Sauce:
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, about 30 minutes.

High Altitude (3500 to 6500 feet): Heat oven to 325°. Add 1/3 cup cornstarch to the cocoa and dry cake mix. Increase water to 1 1/3 cups. Beat on low speed
30 seconds, then beat on medium speed 3 minutes. Bake 53 to 58 minutes.

1 Serving: Calories 220 (Calories from Fat 20); Fat 2g (Saturated 2g); Cholesterol 0mg; Sodium 260mg; Carbohydrate 48g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 2%; Vitamin C 8%; Calcium 2%; Iron 4%.

Betty's Tip For the sauce, be sure to mix the sugar and cornstarch together before the liquid is added to prevent the cornstarch from getting lumpy. If you have any leftover sauce, it also makes a great topping for chocolate cake or ice cream!

Tender, fluffy and light! In the 1950s, angel food cake was a challenge to make. But Betty made it easy to bring heaven right to the table!

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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