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Chocolate-Caramel Angel Food Cake

Photo: Randy Mayor; Styling: Jan Gautro
Yield 12 servings (serving size: 1 slice)
Start with an angel food cake mix and dress up the cake with double drizzles of chocolate and caramel sauce.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Drizzle the caramel quickly before it cools.