Ingredients Jump to Instructions ↓

  1. Nectarine Chocolate Angel Cake

  2. 1 pkg (16oz) angel food cake mix

  3. 1/3 cup cocoa powder

  4. 1/2 tsp ground ginger

  5. 16 1/2oz peach necter

  6. 4 tsp minced crystallized ginger root

  7. 1 1/2 tsp grated lemon peel

  8. 1 tsp lemon juice

  9. 1/2 tsp imitation butter flavor 3 large nectarines, pitted and sliced

  10. Make cake as package label directs, adding cocoa and ground ginger

  11. to dry mix. Set aside to cool. Remove cake from pan; place on large

  12. serving dish.

  13. In medium pan, heat peach nectar until hot. In custard cup, blend

  14. cornstarch with 3 tablespoons water until smooth; stir into nectar.

  15. Bring to boiling, stirring constantly; simmer until thickened.

  16. Remove from heat; stir in crystallized ginger, lemon peel, lemon

  17. juice and butter flavor. Cool five minutes; stir in nectarine

  18. slices. Cut cake into 12 slices; place each slice on a dessert

  19. plate. Top each piece with some of the sauce mixture, dividing

  20. 12 servings,

  21. 209 calories per slice.


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