by Ms. Natasha Hayne, MSU Extension Service
Last year, our recipe for Tropical Angel Cake was by far our most popular post. So, when we found this recipe for a different take on angel food cake, we knew we had to try it!
The original recipe calls for chocolate extract. Since that can be an expensive and hard-to-find ingredient and the recipe calls for such a small amount, we decided to use vanilla extract instead.
In these days of less frequent social gatherings, you might not need an entire cake all at one time. In that case, don’t cover the cake with the whipped topping, but serve it on top of each slice as needed, so the leftover cake will last longer. Serving it this way, you could also garnish it with fresh fruit, such as raspberries or strawberries. When we tested this recipe, we opted to add the whipped topping to each slice so the cake would not get soggy.
Crew Review: Even our pickiest eater loved this Chocolate Angel Food Cake! This will be a hit with anyone who loves dessert but wants to cut calories.
Chocolate Angel Food Cake
- 1 (14.5 oz) box angel food cake mix
- 1/4 cup unsweetened cocoa, sifted
- 1/4 teaspoon vanilla extract
- 1 cup skim milk
- 1 (1.4 oz) box sugar-free instant chocolate pudding
- 1 (8 oz) container light whipped topping
Wash hands with soap and water.
In large bowl, combine cake mix and cocoa. Prepare cake mix according to package directions.
Stir in vanilla extract.
Bake cake in tube pan according to package directions.
When cool, remove cake from pan.
In medium-sized bowl, blend milk and instant pudding with mixer for 1–2 minutes. Fold in whipped topping. Spread on cooled cake before cutting. Garnish with fresh fruit if desired.
This recipe was adapted from one created by University of Arkansas Cooperative Extension.