Gooey Angel Food Cake

Gooey Angel Food Cake Recipe
Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
Rich caramel sauce drizzled over angel food cake gets a fresh fruit topping before being served to waiting guests. This dessert recipe is a don't miss!

Yield:

Makes 10 servings (serving size: 1/10 of cake, about 3 tablespoons fruit, and 1 tablespoon sauce)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 241
Fat 2 g
Satfat 1 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 55 g
Fiber 1.5 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 312 mg
Calcium 76 mg

Ingredients

Caramel sauce:
1 cup sugar
1/4 cup water
1/4 teaspoon fresh lemon juice
1 tablespoon butter
1/4 cup evaporated low-fat milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Cake:
1 (10-ounce) round angel food cake, cut into 10 slices
2 cups chopped fresh fruit (such as berries, mango, and kiwi)

Preparation

1. To make the caramel sauce: Combine sugar and 1/4 cup water in a medium-size, heavy saucepan over medium-high heat, stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)

2. Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on HIGH 30 seconds. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)

3. Return caramel to mediumhigh heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).

4. Top cake slices with fruit, and drizzle with warm sauce.

Quick tip: Make the caramel sauce ahead of time and store in the fridge for up to 5 days. Serve warm.