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Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

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Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce is a gluten free and dairy free dessert. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 271 calories. This recipe serves 12. Head to the store and pick up cool lite whipped topping, sugar, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 10 minutes.

Instructions

1
Move oven rack to lowest position (remove other racks).
Equipment you will use
OvenOven
2
Heat oven to 350F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
Ingredients you will need
Cake MixCake Mix
Cocoa PowderCocoa Powder
WaterWater
Equipment you will use
Hand MixerHand Mixer
BowlBowl
OvenOven
3
Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
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Cake FormCake Form
4
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, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
Equipment you will use
OvenOven
KnifeKnife
Frying PanFrying Pan
5
Drain raspberries, reserving liquid.
Ingredients you will need
RaspberriesRaspberries
6
Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture.
Ingredients you will need
Corn StarchCorn Starch
RaspberriesRaspberries
SugarSugar
WaterWater
Equipment you will use
Sauce PanSauce Pan
7
Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
Ingredients you will need
Orange JuiceOrange Juice
RaspberriesRaspberries
8
Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
Equipment you will use
Serrated KnifeSerrated Knife
ToothpicksToothpicks
9
Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer).
Ingredients you will need
Whipped ToppingWhipped Topping
SauceSauce
10
Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce.
Ingredients you will need
Whipped CreamWhipped Cream
SauceSauce
11
Garnish with mint leaves, if desired. Store in refrigerator.
Ingredients you will need
MintMint
DifficultyExpert
Ready In3 hrs, 10 m.
Servings12
Health Score1
Dairy Free
DietsDairy Free
Dish TypesSide Dish
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