Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

Health score
2%
Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce
190 min.
12
203kcal

Suggestions


Indulge your sweet tooth without the guilt with this delightful Low-Fat Chocolate Angel Cake, perfectly complemented by a vibrant Raspberry-Orange Sauce. This dessert is not only a feast for the eyes but also a light and airy treat that will impress your family and friends. With just 203 calories per serving, you can enjoy a slice of this heavenly cake without straying from your health goals.

The combination of rich unsweetened cocoa and the fluffy texture of angel food cake creates a unique dessert experience that is both satisfying and refreshing. The raspberry sauce, made from thawed frozen raspberries and a hint of orange juice, adds a burst of fruity flavor that beautifully balances the chocolate. This cake is perfect for any occasion, whether it's a summer gathering, a birthday celebration, or simply a sweet ending to a weeknight dinner.

Not only is this cake a treat for your taste buds, but it also offers a wonderful opportunity to showcase your baking skills. The process of creating this layered masterpiece is both fun and rewarding, making it a great project for both novice and experienced bakers alike. So, roll up your sleeves and get ready to whip up a dessert that will leave everyone asking for seconds!

Ingredients

  • tablespoons cocoa powder unsweetened
  • 16 oz angel food cake mix 
  • 1.3 cups water cold
  • 10 oz raspberries light frozen thawed
  • 0.3 cup sugar 
  • tablespoons cornstarch 
  • tablespoons orange juice 
  • cups cool whip frozen thawed

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • hand mixer
  • toothpicks
  • cake form
  • serrated knife

Directions

  1. Move oven rack to lowest position (remove other racks).
  2. 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.
  3. 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.)
  4. 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.
  5. Drain raspberries, reserving liquid.
  6. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture.
  7. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  8. Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
  9. Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer).
  10. Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce.
  11. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts

Calories203kcal
Protein6.56%
Fat5.67%
Carbs87.77%

Properties

Glycemic Index
12.34
Glycemic Load
3.39
Inflammation Score
-2
Nutrition Score
5.0086956879367%

Flavonoids

Cyanidin
10.81mg
Petunidin
0.07mg
Delphinidin
0.31mg
Malvidin
0.03mg
Pelargonidin
0.23mg
Peonidin
0.03mg
Catechin
0.85mg
Epigallocatechin
0.11mg
Epicatechin
2.47mg
Epigallocatechin 3-gallate
0.13mg
Hesperetin
0.34mg
Naringenin
0.06mg
Kaempferol
0.01mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:202.86kcal
10.14%
Fat:1.33g
2.04%
Saturated Fat:0.63g
3.96%
Carbohydrates:46.2g
15.4%
Net Carbohydrates:44.07g
16.03%
Sugar:31.64g
35.15%
Cholesterol:3mg
1%
Sodium:326.13mg
14.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.45g
6.9%
Phosphorus:153.76mg
15.38%
Vitamin B2:0.23mg
13.51%
Manganese:0.25mg
12.26%
Vitamin C:7.61mg
9.22%
Calcium:86.22mg
8.62%
Fiber:2.13g
8.5%
Selenium:5.56µg
7.94%
Folate:25.14µg
6.29%
Vitamin B12:0.3µg
4.94%
Copper:0.1mg
4.92%
Magnesium:15.63mg
3.91%
Potassium:108.78mg
3.11%
Vitamin B1:0.04mg
2.57%
Iron:0.4mg
2.23%
Vitamin B6:0.04mg
2.08%
Vitamin K:1.96µg
1.87%
Zinc:0.28mg
1.87%
Vitamin B5:0.19mg
1.85%
Vitamin B3:0.34mg
1.7%
Vitamin E:0.22mg
1.5%