Chocolate Angel Food Cake

Hello!!  Oh and Happy New Year!  I know I have been neglecting you and I swear I don’t mean to.  I wish I had a legitimate reason for my absence, but I don’t.  I will however promise to not neglect you for so long next time.

Now, let’s catch up.  Here’s what’s been going on in my life:

  • Spent a weekend in Branson with all my co-workers for our office Christmas Party.
  • I turned 30.  Yes, the big 3-0!  I wished that I was back home in CA to celebrate it, but my hubby still made it special!
  • I got the Rosegold Michael Kors watch I have been coveting, thanks to my BFF.
  • My office won a cruise to the Caribbean.  We go in February.
  • Decided for the cruise that I would try to eat healthier and exercise.
  • Started my diet on Jan. 3rd and then gave it up that same day at about 11:30 am.  What can I say, I was having a Mac Attack!

So here’s the thing, I may have given up on my strict eating healthy rule, but I did not give up on making my food choices healthier.  I love desserts, as you can tell, and it’s hard for me to give them up completely.

Angel food cake is already pretty low in fat and is as healthy as cake can be.  For me, it satisfies my chocolate craving.  What’s even better is that this cake is topped with a dark chocolate glaze, oh and it’s made with a boxed cake mix.  I don’t typically make cakes from a box, but I figured what the hell, what can I lose except for some weight.  And at about 150 calories a slice, I don’t feel so guilty having a piece for dessert.

 

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Chocolate Angel Food Cake

slightly adapted from: the sparkpeople cookbook

Ingredients:

Cake:
1 box angel food cake mix
1/2 cup cocoa powder

Glaze:
1 cup fat-free evaporated milk
1/2 cup cocoa powder
3 tbl. sugar
1/4 cup powdered sugar
1 tsp vanilla extract
2 oz. finely chopped dark chocolate

Directions:

Preheat the oven to temperature specified on the package.

In a large bowl combine the angel food cake mix and cocoa powder. Add the water according to the directions on the box and mix for about 2 minutes or until smooth. (I suggest using a hand mixer.)

Pour the batter into the ungreased angel food cake pan and bake according to the package directions. Let cool.

Make the glaze by warming up the evaporated milk in a saucepan, then sift in the cocoa and sugars, whisking to avoid lumps. Stir until the mixture comes to a simmer.

Remove the pan from the heat and add the vanilla and chocolate. Stir until the chocolate in melted and the mixture is smooth. Drizzle the warm glaze over the cooled cake.

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