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Fat-Free Orange Angel Cake with Toppings




Source of Recipe


betty crocker


List of Ingredients




1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups orange juice
Apricot Brandy Sauce (below)
Yogurt-Fruit Toss (below)


Recipe



1. Move oven rack to lowest position. Heat oven to 350°F.

2. Beat cake mix and orange juice in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.

3. 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, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.

Apricot Brandy Sauce

1 cup apricot preserves
2 tablespoons corn syrup
1 tablespoon lemon juice
3 tablespoons brandy or orange juice

Mix preserves, corn syrup and lemon juice in 1-quart saucepan; heat over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy. Serve warm or cool.

Yogurt-Fruit Toss

2 containers (6 ounces each) Yoplait® Original mandarin orange low-fat yogurt
4 cups cut-up fresh fruit

Toss yogurt and fruit in large bowl.