MOCHA-HAZELNUT GLAZED ANGEL FOOD CAKE
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries. -Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. In a small bowl, mix flour and coffee granules until blended., Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, whisk Nutella, confectioners' sugar and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts. Serve with cherries.
Nutrition Facts : Calories 234 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA DREAM CAKE
This loverly layered cake looks like you fussed, but it's easy to make. Baking cocoa gives the angel food cake a chocolaty boost without adding a lot of fat...and the rich creamy mocha frosting is yummy! -Shirley Seltzer of Nanaimo, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 15x10x1-in. baking pan with parchment; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool. , In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan. , Bake at 350° for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment. Cool., In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes. , Cut cake widthwise into 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA CHIP ANGEL FOOD CAKE
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder. The dessert feels indulgent, but fear not-this homemade version has much less fat than the store-bought kind.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
- In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
- Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
- Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.
Nutrition Facts : Calories 182 g, Fat 5 g, Fiber 1 g, Protein 5 g
LOW-FAT CANDY BAR ANGEL CAKE
It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 5
Steps:
- Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
- Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
- Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 225, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg
LOW FAT CHOCOLATE MOCHA CAKE
Make and share this Low Fat Chocolate Mocha Cake recipe from Food.com.
Provided by Neta7853
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Spray a 9" tube pan with nonstick spray and dust with flour.
- In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
- Stir in the sugar, honey, egg yolk, and vanilla until blended.
- In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
- Add to chocolate-honey mixture.
- Sift together flour, baking soda and baking powder and add to the wet mixture.
- Stir well.
- With an electric mixer, beat the egg whites until frothy.
- Add the cream of tartar and continue to beat until stiff.
- Fold the egg whites gently into the batter.
- Pour the batter into the pan.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Cool for 30 minutes on a rack.
- Unmold and cool to room temperature.
- Combine all the glaze ingredients in a bowl.
- Mix thoroughly and let stand 5 minutes.
- Spread the glaze over the top of th cake.
More about "low fat mocha angel cake recipes"
EASY CHOCOLATE MOCHA ANGEL FOOD CAKE VALENTINE'S DAY DESSERT
From craftingafamily.com
Category DessertTotal Time 58 mins
- I have used Duncan Hines cake mix for years, and have found this brand of angel food cake is the best you can use. Duncan Hines Angel Food Cake Mix
- A baked angel food cake needs to cool upside down in order to keep it from collapsing. An angel food cake pan that allows it to cool upside down.
- To the basic cake mix simply add cocoa powder and espresso powder for the mocha chocolate flavor.
MOCHA ANGEL LOAF - BETTER HOMES & GARDENS
From bhg.com
Cholesterol 1mg 0%Total Carbohydrate 46g 17%Sodium 73mg 3%
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a 15x10x1-inch baking pan with parchment or waxed paper; set aside.
- Sift powdered sugar, flour, and 1/4 cup cocoa powder together 3 times. Beat egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until soft peaks form (tips stand straight). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Spread batter in prepared pan.
- Bake in a 375 degree F oven for 23 to 25 minutes or until top springs back when lightly touched. Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly.
- For filling, in bowl dissolve coffee granules in milk; add topping mix. Beat with an electric mixer on low speed until combined. Then beat on high speed until mixture form stiff peaks (4 to 5 minutes). Fold in yogurt.
ANGEL FOOD CAKE RECIPE {EASY LOW FAT CAKE RECIPE}
From thebestcakerecipes.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MOCHA COFFEE CAKE RECIPE | EATINGWELL
From eatingwell.com
LOW FAT CAKE RECIPES - EASY RECIPES FOR HOMEMADE …
From delish.com
LOW-FAT MOCHA ANGEL CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 12Total Time 2 hrsCategory DessertCalories 170 per serving
LOW-FAT CANDY BAR ANGEL CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
MOCHA ANGEL FOOD CAKE - BIGOVEN.COM
From bigoven.com
15 EASY LOW-CALORIE CAKE RECIPES TO ENJOY - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST LOW FAT LOW CALORIE ANGEL FOOD CAKE RECIPES | YUMMLY
From yummly.com
LOW-FAT MOCHA ANGEL FOOD CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHOCOLATE MOCHA CAKE | DESSERT RECIPES | GOODTO
From goodto.com
ANGEL FOOD CONFETTI CAKE MIX - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
LOW-FAT CAKE RECIPES
From allrecipes.com
LOW-FAT MOCHA ANGEL CAKE – CHAWTIME
From chawtime.com
ANGEL FOOD WHITE CAKE MIX - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love