Low Fat Candy Bar Angel Cake Recipes

LOW-FAT CANDY BAR ANGEL CAKE

Steps:

• Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
• Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
• Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 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. 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.
• Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; 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.
• Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
• To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

LOW LOW CAL ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl mix together flour and baking powder.
• In a large bowl beat eggwhites until they become frothy.
• Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
• Add vanilla to the egg white mixture.
• With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
• When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.

LOW-FAT STRAWBERRY ANGEL FOOD CAKE

Steps:

• Heat oven to 375ºF.
• Mix powdered sugar and flour; set aside.
• Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
• Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
• Continue beating until stiff meringue forms.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
• Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
• Add cubed angel food cake in cream cheese mixture and stir until well coated.
• Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
• Refrigerate.

LIGHT LAYERED ANGEL FOOD DESSERT (LOW-FAT)

Steps:

• Get your three main ingredients prepared and then it's just a matter of assembly.
• First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside.
• Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices.
• Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready.
• Assembly: I use a 9" square glass baking dish. Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. The top layer will be the remaining Cool Whip. Feel free to garnish with some fresh fruit.
• Chill in refrigerator several hours in order for the cake to absorb the moisture and flavor.
• If you have a clear glass trifle bowl, this dessert will be as delightful to look at as it is to eat!

LOW CARB CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F.
• Beat egg whites with cream of tartar until soft peaks form.
• Add 3 packets of splenda and beat until stiff but not dry.
• In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix.
• Add 1/2 Tbsp cocoa and mix well.
• Blend a spoonfool of the white mixture into the yolk mixture.
• Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.
• Fold all of this together lightly.
• spoon into a small bundt pan or loaf pan that has been sprayed with Pam.
• Bake at 350° for 20 minutes or until firm, careful not to overbake.