GMA Recipe: Toasted Angel Food Cake With Fudge-Raspberry Sauce

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Toasted Angel Food Cake With Fudge-Raspberry Sauce
From author and chef, Robin Miller
Friday, July 20, 2007

Cooking is not only about dicing and spicing, it's also about planning the menu, buying the groceries and most, important, finding the time to stand behind the stove. Robin Miller has made headway in the kitchen by perfecting her mom-on-the-go method, which teaches the busy woman how to stretch shopping lists, time and money!

Angel food cake is amazing - so light and airy! Even better? You can buy it premade from the grocery store. I like to cut the cake into cubes and toast it to bring out even more sweetness. I also worship chocolate, so drizzling it over the cake is right up my alley! Robin showed us how on Good Morning America.

Ingredients

1/2 prepared angel food cake, cut into 1-inch cubes

1 cup store-bought chocolate fudge sauce

1 cup frozen raspberries (not in syrup; don't bother to thaw)

Directions

Preheat oven to 400° F.

Coat a large baking sheet with cooking spray.

Arrange the angel food cake cubes on the sheet and bake until golden brown, 5 to 7 minutes.

Meanwhile, combine the fudge sauce and raspberries in a small saucepan and set over medium heat. Bring to a simmer and cook until the raspberries break down and the sauce thickens, about 5 minutes.

Place the angel food cake cubes on dessert plates, cover with the chocolate sauce and serve.

Makes 4 servings

Recipe copyright 2007, Robin Miller