Skip to Content
Français
Menu

Mint Chocolate Chip Angel Food Cake

  • Save Recipe
  • Prep 20 min
  • Total 6 hr 10 min
  • Servings 16
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Try this angel food cake recipe made with Betty Crocker* White Angel Food Cake Mix from Betty Crocker.
Created Oct 6, 2014
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker* White Angel Food Cake Mix
  • 2 tbsp (25 mL) cocoa
  • 1 1/4 cups (300 mL) cold water
  • 3 cups (750 mL) mint chocolate chip ice cream, softened
  • Chocolate-flavour syrup, if desired

Steps

  •  
    1
    Move oven rack to lowest position (remove other racks). Heat oven to 350ºF. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  •  
    2
    Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  •  
    3
    Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial walls on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

Expert Tips

  • Tip 1
    Substitution: Orange sherbet can be substituted for the mint chocolate chip ice cream.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved