|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chocolate-Orange Angel Food Cake |
|
Serves: 16 Print this Recipe1 1/2 cups powdered sugar 3/4 cup cake flour 1/4 cup baking cocoa 1 1/2 cups egg whites (about 12) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1/4 teaspoon salt 3 cups orange sherbet, softened Move oven rack to lowest position. Heat oven to 375°. Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10x4 inches. Gently cut through batter with metal spatula. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool. Remove from pan. Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of 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 sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm. 1 Serving: Calories 175 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 5mg; Sodium 85mg; Carbohydrate 39g (Dietary Fiber 0g); Protein 3g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate-Orange Angel Food Cake Chocolate-Cherry Cobbler Strawberry Margarita Pie Streusel-Topped Pumpkin Pie Rice Pudding Maple Custard Raspberry Bread Pudding Peach Bread Pudding Raspberry Brûlée Oatmeal Raisin Cookies Orange Almond Biscotti Chocolate Kiss - Peanut Butter Cookies Gingerbread with Orange Sauce Marble Cheesecake Yogurt Sauce Magic Double Orange Delight Raspberry Marbled Brownies Amaretto Brownies Glazed Lemon Bars Toffee Bars Cardamom Cashew Bars Upside-Down Apple Cake Pineapple-Lemon Upside-Down Cake Raspberry Jelly Roll Delicious Desserts Fat Substitutes for Baking Almond Apple Crisp Brown Sugar Strawberries Cheesecake with Strawberry Topping Poached Raspberry Pears Chocolate-Glazed Brownies Chocolate Apricot Squares Orange Trifle Mississippi Mud Bars Peanut Butter-Marshmallow Treats Cheesecake Sherbet |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
