Cooking - Low Fat Recipe by - HTML preview

Peppermint Angel Food Cake

For Cake:
1 − 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla

Prepare cake according to package directions. Gently fold in crushed candy. Pour into un−greased 10 inch tube pan. Bake according to package directions. Cool inverted.

In a saucepan stir sugar, unsweetened cocoa, and cornstarch together. Add evaporated skim milk. Stir. Cook and stir constantly until thick. Then cook 2 minutes more. Remove from heat and add 1 teaspoon vanilla.

Chill remaining sauce and re−warm before serving. To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional crushed peppermint candy.