Friday, January 2, 2015

Chocolate Coco-Nutty Angel Food Cake


We made a dessert for the New Year’s Eve party we went to the other night, so I finally got the chance to use my new Kitchenaid mixer!  I made an angel food cake (the mix was from a box…) topped with chocolate, coconut, and pecans.  I used the whisk attachment which made the cake extra fluffy.  It was super simple and tasted a bit like a Samoa Girl Scout cookie.  Yummmm.

Chocolate Coco-Nutty Angel Food Cake

  • 1 16 oz box angel food cake mix
  • 1 cup chocolate chips
  • ½ cup coconut flakes
  • ½ cup pecans, chopped
  • 1 ¼ cups water

1.  Move oven rack to lowest position and preheat the oven to 350°F for a shiny angel food cake pan (325°F for a dark or nonstick pan).  Do not grease the pan.

2. Add water to mix and beat on low for 30 seconds, then on medium for 1 minute.  Fold in ½ cup chocolate chips and pour into a 10” x 4” size angel food cake pan. 

3. Bake 37 – 47 minutes or until top is a dark golden brown.  When you remove from the oven, immediately turn pan upside down on glass bottle to cool (I was in a rush and forgot this step, so I ended up with a somewhat flat cake!)

4. While it cools, toast the pecans and coconut in the oven (keep an eye on them so they don’t burn). 

5. Run a serrated knife around the edges to remove from the pan.  Melt the other ½ cup of chocolate chips and spread across the top of the cake.  Top with the toasted nuts and coconut.

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