Chocolate Angel Cake with Raspberry-Orange Sauce

Serves: 12
Total Calories: 236


2 tablespoons baking cocoa
1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Raspberry-Orange Sauce (below)
1 (8-ounce) container frozen whipped topping, thawed, or 3 cups Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter)
Raspberry-Orange Sauce:
1 (10-ounce) package frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice


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!

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 236
Calories from Fat: 37

This Chocolate Angel Cake with Raspberry-Orange Sauce recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook:
BETTY'S BAKING SECRET: Fast Frosting Fix-ups
Brown Sugar Crunch Torte
Butter Brickle Cake
Cafe au Lait Cake
Café au Lait Cake
Chocolate Angel Cake with Raspberry-Orange Sauce
Chocolate Ganache Cake
Chocolate-Mint Switl Cake
Chocolate-Mint Swirl Cake
Color Vision Cake
Cookies 'n Cream Torte
French Silk Hazelnut Cake
Fudgy Chocolate Ring Cake
Harvey Wallbanger Cake
Key Lime-Coconut Angel Cake
Lady Baltimore Cake
Layered Boston Cream Pie
Lemon Velvet Cream Cake
Lemon-Filled Orange Cake
Meringue-Swirled Chocolate Cake
Mint Glaze
Mocha Mousse Cake
Neapolitan Cake
Mocha Mousse
Orange Glaze
Peanut Butter Silk Cake
Peanut-Caramel Candy Bar Cake
Pina Colada Cake
Strawberry Yogurt Cake
Strawberry-Rhubarb Angel Torte
Ultimate Carrot Cake
Vanilla Filling

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