With Springs arrival, I wanted something light yet sweet. When I came across this recipe in one of my cookbooks, I new this was just the recipe to welcome the sun drenched days of a perfect weekend. A chocolate angel food cake with strawberry cream layered between slices. It’s a quick and easy cake to make, that’s pretty enough to impress your guests. And it all starts with an angel food cake mix.
After baking, you just slice it into four layers and start layering that strawberry cream. I was going to dip strawberries in chocolate to garnish the cake but I messed up the chocolate and while trying to save it, it turned into a glaze. An accident that turned into a success story.
I love when that happens!
This is a “must make” recipe that’s sure to please.
Chocolate Angel Torte
1/3 Cup Cocoa
1 PKG (about 16 oz) angel food cake mix
2 envelopes (1.3 oz each) dry whip topping mix (like Dream Whip)
1 Cup cold nonfat milk
1 teaspoon vanilla extract
1 Cup strawberry puree (see note)
1. Move oven rack to lowest position.
2. Sift cocoa over dry cake mix in large bowl,stir to blend. Proceed to make cake as directed on package. Bake and cool as directed for 10 inch tube pan. Carefully, run knife around along side of pan to loosen; remove from pan. Using serrated knife, slice cake horizontally into four layers.
3. Prepare whip topping as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Fold in strawberry puree.
4. Place bottom cake layer on serving plate; spread with 1/3 of the strawberry topping. Set next cake layer on top and spread with 1/3 of the topping. Continue layering cake and topping. Garnish with strawberries. Refrigerate until ready to serve. Slice cake with long serrated knife, cutting with gentle sawing motions. Cover; refrigerate leftover cake.
Mash 2 cups fresh strawberries (or frozen berries, thawed) in blender or food processor. Cover and blend till smooth. Puree should measure one cup.
Melt one cup chocolate chips with 3 tablespoons fat free half and half. Pour over cake