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.