Chocolate-Caramel Angel Food Cake

Photo: Randy Mayor; Styling: Jan Gautro

Start with an angel food cake mix and dress up the cake with double drizzles of chocolate and caramel sauce.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 8.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 4g
  • Carbohydrate: 39.4g
  • Fiber: 0.6g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 321mg
  • Calcium: 54mg

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. 1. Bake cake according to package instructions. Cool completely.
  2. 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.
Note:

Drizzle the caramel quickly before it cools.

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