Chocolate Angel Food Cake With Raspberry Sauce

1 package (18.25 ounces) angel food cake mix
3 tablespoons unsweetened cocoa
2 ounces unsweetened baking chocolate, grated
Sweetened whipped cream
Raspberry Sauce (recipe follows)

Prepare cake mix according to package directions adding cocoa to flour. In ungreased angel food cake pan, pour 1/3 of cake batter; sprinkle with grated chocolate. Repeat. Pour remaining 1/3 batter into pan. Bake according to package directions; invert cake onto cooling rack. Cool completely. Loosen cake from pan with narrow spatula or knife and gently invert onto serving platter. Serve with whipped cream and raspberry sauce. Makes 12 to 15 servings.

Raspberry Sauce

1 package (10 ounces) frozen raspberries in syrup

Thaw raspberries. Place in food processor or blender; process until pureed. Strain pureed raspberries through sieve to remove seeds. Refrigerate until ready to serve. NOTE: Whipping cream in the food processor gives cream a velvety texture that is perfect for icing or piping. Cream does not have the volume of traditional whipping cream. Use metal blade and watch closely; cream whips in a short time.

Orange Creme Angel Food Cake

1 envelope unflavored gelatin
1/4 cup cold water
1 can (6 ounces) frozen orange juice concentrate, thawed to room
temperature, not diluted 1 cup whipping cream
1 baked angel food cake (favorite recipe or 1 package 18.25
ounces] angel food cake mix) Sweetened whipped cream (optional)
Orange peel (optional)
Fresh raspberries (optional)

For filling, soften gelatin in cold water in small saucepan. Heat over medium heat until dissolved. Place gelatin in medium bowl, whip cream until soft peaks form. Fold whipping cream into juice mixture Refrigerate until mixture holds soft mounds.

Meanwhile, cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls 1-inch thick. Remove cake from center, leaving 1-inch thick base on bottom of cake. 

Spoon filling into cake; replace top. Frost with whipped cream. refrigerate at least 1 hour before serving. Garnish with orange peel and raspberries. Makes 12 servings.

from wilton.com