Mint Chocolate Chip Angel Food Cake

Name: Mint Chocolate Chip Angel Food Cake
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 1 box Betty white angel food cake mix; 710 milliliters mint chocolate chip ice cream, softened; 16 servings Chocolate-flavor syrup, if desired; 2 Tbsps unsweetened baking cocoa; 296 milliliters cold water

Mint Chocolate Chip Angel Food Cake might be just the dessert you are searching for. Watching your figure? This gluten free and dairy free recipe has 270 calories, 4g of protein, and 3g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. It can be enjoyed any time, but it is especially good for Mother's Day. Only If you have baking cocoa, water, chocolate-flavor syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 10 minutes. com.

Instructions

Move oven rack to lowest position (remove other racks).

Equipment you will use

Oven

Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.

Ingredients you will need

Cake Mix

Cocoa Powder

Water

Equipment you will use

Hand Mixer

Bowl

Oven

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.)

Equipment you will use

Cake Form

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.

Equipment you will use

Oven

Frying Pan

Run knife around side of pan to loosen cake; remove from pan.

Equipment you will use

Knife

Frying Pan

Cut off top of cake about 1 inch from top; set aside.

Cut down into cake 1 inch from outer edge and 1 inch from edge of center 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 ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm.

Ingredients you will need

Ice Cream

Base

Equipment you will use

Knife

Serve with chocolate-flavor sauce.

Ingredients you will need

Chocolate

Sauce

Equipment

Ingredients

Servings:

1box

Betty white angel food cake mix 710milliliters

mint chocolate chip ice cream, softened 16servings

Chocolate-flavor syrup, if desired 2Tbsps

unsweetened baking cocoa 296milliliters

cold water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.