You can certainly make your own angel food cake for this dessert. Frankly, however, I think of the angel food cake as a vehicle on which to put the warm raspberry sauce, topped with the melting chocolate chips rather than thinking of it as the highlight of this recipe.
I have made angel food cakes flavored with lemon, chocolate, or ginger and they can be really tasty that way. But since I'm trying to make this meal an easy one, I suggest purchasing an angel food cake.
Yield: 2
Ingredients:
- 2 slices fresh angel food cake*
- 1 1/2 cups frozen sweetened raspberries
- 1 teaspoon vanilla
- 2 tablespoons orange juice or raspberry liqueur
- 2 tablespoons cornstarch mixed with...
- 2 tablespoons water
- 1/4 cup chocolate chips
Preparation:
Place slices of cake on plates.
Heat the raspberries with the vanilla and orange juice or liqueur and bring to a full boil. As soon as boiling point is reached, add the cornstarch-water mixture, bring again to a full boil, reduce heat and simmer, stirring constantly, for about 2 minutes or until thickened.
Serve hot sauce over cake and immediately sprinkle with chocolate chips, so they soften and melt into the sauce.
*If you have to purchase a whole cake, you can freeze the portion you don't need.
For the other dishes in this "heartfelt" menu, see links below:
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Three-Pepper Roasted Lamb Chops
Shrimp & Roasted Red Potato Salad
Angel Food Cake with Warm Raspberry Chocolate Sauce
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