Peppermint Angel Food Cake

 

 





 

 

1 − 16 oz. package of angel food cake mix

10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:

3/4 cup sugar

1/3 cup unsweetened cocoa

4 teaspoons cornstarch

1/2 cup evaporated skim milk

1 teaspoon vanilla

 

 

Prepare cake according to package directions. Gently fold

in crushed candy. Pour into un−greased 10 inch tube pan.

Bake according to package directions. Cool inverted.

In a saucepan stir sugar, unsweetened cocoa, and cornstarch

together. Add evaporated skim milk. Stir. Cook and stir

constantly until thick. Then cook 2 minutes more. Remove

from heat and add 1 teaspoon vanilla.

Chill remaining sauce and re−warm before serving.

To serve, slice cake and serve with warm sauce

over each serving. Cake can be decorated with additional

crushed peppermint candy.