Mint Chocolate Chip Angel Food Cake

Dairy Free
Health score
1%
Mint Chocolate Chip Angel Food Cake
370 min.
16
270kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Mint Chocolate Chip Angel Food Cake! This light and airy cake is perfect for those who crave a refreshing yet decadent treat. With its vibrant mint flavor and rich chocolate chips, this cake is sure to impress your family and friends at any gathering.

What makes this recipe even more appealing is that it is completely dairy-free, making it a fantastic option for those with dietary restrictions or anyone looking to enjoy a guilt-free dessert. The combination of the fluffy angel food cake and the creamy mint chocolate chip ice cream creates a heavenly experience that melts in your mouth.

Not only is this cake visually stunning, but it also offers a delightful contrast of textures. The soft, spongy cake pairs beautifully with the smooth, cold ice cream, making each bite a perfect balance of flavors. Whether you're celebrating a special occasion or simply treating yourself, this Mint Chocolate Chip Angel Food Cake is a showstopper that will leave everyone asking for seconds.

With a preparation time of just over six hours, including freezing, this cake is worth the wait. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the highlight of any meal!

Ingredients

  • box angel food cake mix white
  • cups ice-cream chocolate shell softened
  • 16 servings chocolate syrup 
  • tablespoons cocoa powder unsweetened
  • 1.3 cups water cold

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer
  • cake form

Directions

  1. Move oven rack to lowest position (remove other racks).
  2. Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix, cocoa and water 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 until cake is completely cool, about 2 hours.
  5. Run knife around side of pan to loosen cake; remove from pan.
  6. Cut off top of cake about 1 inch from top; set aside.
  7. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side.
  8. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm.
  9. Serve with chocolate-flavor sauce.

Nutrition Facts

Calories270kcal
Protein5.38%
Fat10.88%
Carbs83.74%

Properties

Glycemic Index
3.13
Glycemic Load
3.34
Inflammation Score
-2
Nutrition Score
5.0113042839195%

Flavonoids

Catechin
0.41mg
Epicatechin
1.23mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:270.11kcal
13.51%
Fat:3.34g
5.13%
Saturated Fat:1.96g
12.24%
Carbohydrates:57.77g
19.26%
Net Carbohydrates:56.06g
20.38%
Sugar:43.52g
48.36%
Cholesterol:8.41mg
2.81%
Sodium:281.39mg
12.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.58mg
1.53%
Protein:3.71g
7.43%
Phosphorus:178.08mg
17.81%
Copper:0.29mg
14.57%
Manganese:0.25mg
12.58%
Magnesium:39.6mg
9.9%
Vitamin B2:0.15mg
8.54%
Calcium:77.25mg
7.73%
Selenium:4.84µg
6.91%
Iron:1.24mg
6.87%
Fiber:1.71g
6.84%
Potassium:186.49mg
5.33%
Folate:16.85µg
4.21%
Zinc:0.53mg
3.5%
Vitamin B5:0.22mg
2.19%
Vitamin A:102.96IU
2.06%
Vitamin B12:0.09µg
1.43%
Vitamin B3:0.27mg
1.37%