Marbled angel cake with peach topping
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Angel food cake mix |
| 5 | tablespoons | Unsweetened cocoa powder |
| 2 | cups | Vanilla lowfat yogurt |
| ⅔ | cup | Skim milk |
| 6 | cups | Canned sliced peaches, in juice or extra light syrup |
Directions
Preheat oven to 375 degrees. Prepare the cake batter according to the directions in a non-plastic bowl. Measure 3-4 c of the batter into a separate bowl. Add the cocoa powder to the batter remaining in the first bowl, gently folding it in until well blended. Pour the cocoa batter into an ungreased 10-inch tube pan. Gently spoon the other batter on top; run a knife or spatula through the batter to "marble" the batter. Bake at 375 degrees for 35-40 minutes or until the top crust is firm and looks dry. Do not underbake. Cool, hanging upside down on a bottle or a funnely for about 1-½ hours. Carefully remove the cake by loosening from the sides of the pan with a knife. Make a yogurt sauce by stirring together the yogurt and the milk until smooth. Drain the peaches. To serve, cut cake into 12 slices, each about 2" wide. Spoon 3-4 tb of yogurt sauce over each slice of cake and top with about ½ c of drained peaches.
Serves 12.
250 calories, 1 gram fat.
Taken from the "Press-Enterprise". Dee (W.P.B.,FL) Food & Wine RT [*] Category 7, Topic 5 Message 150 Wed Mar 03, 1993 D.MORRISSEY [DEE] at 20:20 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@...> on Apr 2, 1998