Chocolate-Caramel Angel Food Cake

recipe
Drizzle the caramel quickly before it cools and starts to harden.

Yield:

12 servings

Recipe from

Cooking Light

Recipe Time

Total: 2 Hours, 33 Minutes

Nutritional Information

Calories 241
Fat 8.7 g
Satfat 4.4 g
Monofat 2.2 g
Polyfat 0.7 g
Protein 4 g
Carbohydrate 39.4 g
Fiber 0.6 g
Cholesterol 15 mg
Iron 0.4 mg
Sodium 321 mg
Calcium 54 mg

Ingredients

1 (16-ounce) box white angel food cake mix
2 ounces bittersweet chocolate, chopped
1/4 cup packed brown sugar
1/4 cup butter
3 tablespoons heavy whipping cream
Dash of salt
3 tablespoons chopped pecans, toasted

Preparation

1. Bake cake according to package instructions. Cool completely.

2. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with pecans.

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