Difference between revisions of "Light and Easy Chocolate Cheese-filled Angel Cake"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 12: | Line 12: | ||
* 1 (8oz) container plain non-fat [[yogurt]], no gelatin added | * 1 (8oz) container plain non-fat [[yogurt]], no gelatin added | ||
| − | == | + | == Procedures == |
=== Yogurt cheese === | === Yogurt cheese === | ||
# Line non-rusting colander or sieve with large coffee filter; place over deep bowl. | # Line non-rusting colander or sieve with large coffee filter; place over deep bowl. | ||
Latest revision as of 16:40, 16 July 2012
Ingredients
- ½ cup yogurt cheese (see recipe below)
- 1 angel food cake
- ⅓ cup sugar
- 3 tbsp Hershey's cocoa
- 2 tbsp hot water
- 1½ tsp vanilla extract
- 1 dry whipped topping mix
- ½ cup skim milk
Yogurt cheese
- 1 (8oz) container plain non-fat yogurt, no gelatin added
Procedures
Yogurt cheese
- Line non-rusting colander or sieve with large coffee filter; place over deep bowl.
- Spoon yogurt into prepared colander; cover with plastic wrap.
- Refrigerate until liquid no longer drains from yogurt, about 12 hours.
Cake
- Cut angel food cake into 3 horizontal layers.
- In small bowl, stir together sugar, cocoa and hot water until smooth; stir in 1 teaspoon vanilla.
- Stir in yogurt cheese until well blended.
- Prepare whipped topping mix as directed on package, using ½ cup milk and remaining ½ teaspoon vanilla; fold into cocoa mixture.
- Spread cocoa mixture between layers and on top and sides of cake.
- Cover; refrigerate.
