Recipe: Peppermint Angel Food Cake (2) (using angel food cake mix) for Jeanne

Low Fat 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.

PEPPERMINT ANGEL FOOD CAKE
Posted by LladyRusty Source: Adapted from a recipe found in The Gateway Cookbook -

Betty Crocker One-Step Angel Food Cake Mix
1/3 cup butter/margarine
2 cups confectioners' sugar
2 ounces melted/cooled unsweetened chocolate
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water
1/2 teaspoon peppermint extract
6 drops red food coloring
Flavored gelatin, dry (your choice of flavor)

Prepare Betty Crocker one-step angel food cake mix as directed on package except add peppermint extract and red food coloring to the water. Cool. Remove from pan. Spread top of cake with chocolate glaze, allowing some to drizzle down side.

Glaze: In small mixer bowl, beat confectioners sugar, butter, water, chocolate and vanilla until smooth. Pour drizzle over cake. Makes 3/4 cup glaze

NOTE: Try putting two tablespoon of dry, flavored gelatin into an angel food cake mix. Add it to flour mixture and then mix into the beaten egg whites as usual. Not only is the cake pretty, but it is delicious served with whipped cream or topping. Servings: 12