CHOCOLATE-CHERRY ANGEL CAKE
Heavenly chocolate angel food is topped with a sweet cherry-almond sauce for a divine (low-calorie!) dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h2m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.
- Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.
- Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.
Nutrition Facts : Calories 245, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
CHOCOLATE-FILLED CHERRY ANGEL CAKE
Here's a cake that will catch the eye of all your guests. It's beautiful and is ideal for parties or holidays. If you loved chocolate and cherries together, you'll love this cake! -Barbara Wheeler, Royal Oak, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare cake mix batter according to package directions; fold in chopped cherries. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 45-55 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Cut cake horizontally into three layers., For filling, in a small heavy saucepan, cook and stir the chocolate chips, cherry juice, coffee and vanilla over medium-low heat until melted. Remove from the heat; stir in sour cream., To assemble, place one cake layer on a serving plate; spread with one half of the filling. Repeat layers. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Garnish with walnuts, chocolate and cherries. Refrigerate until serving.
Nutrition Facts : Calories 236 calories, Fat 8g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 219mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHERRY ANGEL CAKE
A cake mix keeps this dessert simple, but cherries and a rich chocolate glaze make it extraordinary. Friends and family will think you spent hours preparing this pretty cake.-Debra Hartze, Zeeland, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired.
Nutrition Facts :
ANGEL FOOD CAKE WITH WARM CHERRY SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
- Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
CHOCOLATE CHERRY ICEBOX CAKE
Steps:
- Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
- Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
- Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
- Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
- For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
- Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.
CHERRY ANGEL FOOD CAKE
The traditional angel food cake with a new twist - cherries!
Provided by Traci Poole
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
- In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
- Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g
CHOCOLATE FILLED ANGEL FOOD CAKE
This is a delicious cake and it looks nice, too. You can bake your own or pick up an angel food cake at your local supermarket.
Provided by luvmybge
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
- Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
- Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
- Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
- In a medium bowl, combine milk and pudding mix.
- Beat on low for 2 minutes.
- Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
- Fill trench with pudding mixture.
- Replace top of cake.
- Spread remaining whipped topping over top and sides of cake.
- (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.
ANGEL CHERRY CAKE
Make and share this Angel Cherry Cake recipe from Food.com.
Provided by RecipeJunkie
Categories Dessert
Time 40m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 2
Steps:
- Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
- Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. 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.)
- 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.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
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