Ingredients Jump to Instructions ↓

  1. 3 tablespoons sugar, divided

  2. 1 tablespoon cornstarch

  3. 1 package (10 ounces) frozen raspberries, thawed

  4. 1/4 cup heavy whipping cream

  5. 1/4 cup packed brown sugar

  6. 2 ounces unsweetened chocolate, melted

  7. 1 teaspoon rum extract

  8. 1 carton (12 ounces) whipped topping, divided

  9. 1 prepared angel food cake (8 to 10 ounces)

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside. In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping. Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake. Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce. Yield: 12 servings.


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