Anxiety-Free Angel Food Cake

Name: Anxiety-Free Angel Food Cake
Total time: 15 min
Yield: 1 cake (10 to 12 servings)
Ingredients: 1 12-ounce bag frozen raspberries, or 2 cups fresh raspberries, pureed and strained; 1 1-pound bag frozen mango chunks, or 2 large, peeled and pitted mangoes, pureed; 2 tablespoons unsalted butter; 6 ounces semisweet chocolate; 1 9- or 10-inch angel food cake (purchased from a bakery or supermarket); 1 1/2 cups fresh pineapple chunks; Lightly sweetened whipped cream (canned or homemade); 1 cup all-natural jelly beans; Vanilla bean ice cream

Recipe from Linda Hesh

Adapted by Bob Morris

Total Time: 15 minutes
Rating: 3(64)
Comments: Read comments

Featured in: GOOD COMPANY; Raising a Creative Ruckus by the Shore

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Ingredients

Yield:1 cake (10 to 12 servings)

112-ounce bag frozen raspberries, or 2 cups fresh raspberries, pureed and strained
11-pound bag frozen mango chunks, or 2 large, peeled and pitted mangoes, pureed
2tablespoons unsalted butter
6ounces semisweet chocolate
19- or 10-inch angel food cake (purchased from a bakery or supermarket)
1½cups fresh pineapple chunks
Lightly sweetened whipped cream (canned or homemade)
1cup all-natural jelly beans
Vanilla bean ice cream

Ingredient Substitution Guide

Preparation

Step 1
Combine the raspberry and mango purees, and mix well. Using a double-boiler or microwave oven, melt together the butter and chocolate. Mix well and transfer to a serving dish.
Step 2
Place the cake on a platter and fill the center hole with pineapple chunks. Drizzle some of the fruit puree over the cake and place the rest in a bowl to serve separately. Squirt or spoon puffs of whipped cream on top of the cake. Sprinkle jelly beans on and around the cake. To serve, place a slice of cake and some pineapple on a plate and garnish with a scoop or two of ice cream. Pass chocolate sauce and fruit puree separately.

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