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Receta Marbled Angel Cake With Peach Topping
by Global Cookbook

Marbled Angel Cake With Peach Topping
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  Raciónes: 12

Ingredientes

  • 1 pkt Angel food cake mix
  • 5 Tbsp. Unsweetened cocoa pwdr
  • 2 c. Vanilla lowfat yogurt
  • 2/3 c. Skim lowfat milk
  • 6 c. Canned sliced peaches, in juice or possibly extra light syrup

Direcciones

  1. Preheat oven to 375 degrees. Prepare the cake batter according to the directions in a non-plastic bowl. Measure 3-4 c of the batter into a separate bowl. Add in the cocoa pwdr to the batter remaining in the first bowl, gently folding it in till well blended. Pour the cocoa batter into an ungreased 10-inch tube pan. Gently spoon the other batter on top; run a knife or possibly spatula through the batter to "marble" the batter. Bake at 375 degrees for 35-40 min or possibly till the top crust is hard and looks dry. Don't underbake. Cold, hanging upside down on a bottle or possibly a funnely for about 1-1/2 hrs. Carefully remove the cake by loosening from the sides of the pan with a knife. Make a yogurt sauce by stirring together the yogurt and the lowfat milk till smooth. Drain the peaches. To serve, cut cake into 12 slices, each about 2" wide. Spoon 3-4 tb of yogurt sauce over each slice of cake and top with about 1/2 c of liquid removed peaches.
  2. Serves 12.