Chocolate Walnut Angel Food Cake with Raspberries submitted by ansondale
- 1 (16 oz) pkg angel food cake mix
- 2 tbsp dark cocoa powder
- 1 tbsp + 2 tsp raspberry syrup, divided
- 1 cup fat free hot fudge topping
- 8 cups Raspberries
- 1/3 cup chopped walnuts
1. Preheat oven to 350 degrees F.
2. Divide cake mix evenly between 2 medium bowls.
3. Stir cocoa powder into one bowl.
4. In small bowl, combine 3/4 cup water and tsp raspberry syrup; pour into chocolate mixture.
5. Beat with electric mixture on low until liquid is absorbed. Increase speed to medium; beat 1 minute.
6. Divide chocolate mixture evenly between 2 ungreased 9"x5" loaf pans.
7. Pour 3/4 cup water into bowl with cake mix. Beat with electric mixter on low until liquid is absorbed. Increase speed to medium; beat 1 minute.
8. Gently pour evenly onto chocolate layers.
9. Using knife, cut through both layers in a crisscross pattern.
10. Bake 33-43 minutes or until toothpick inserted into center comes out clean.
11. Place loaf pans on sides, let cool 30 minutes.
12. Loosen cakes and remove from pans.
13. In small saucepan over low heat, heat fudge topping and 1 tbsp raspberry syrup 1-2 minutes until warmed thourgh, stirring occasionally.
14. For each serving, place 2 slices of cake on dessert plate; top with 1/2 cup raspberries. Drizzle with 1 tbsp hot fudge mixture and sprinkle with nuts.
Nutritional info: Serves 16
Calories per serving: 209
Fat grams: 2 g
recipe taken from "Woman's World, The Woman's Weekly" May 7, 2002.
