1 Angel Food Cake Mix
1-1/3 cups water (boil 1/3 cup)
1/3 cup unsweetened cocoa powder
2 tsp. pure vanilla extract
1 oz. red food coloring
2 Tbsp. sugar or Splenda
1 large Angel Food Cake Pan
Preheat oven to 375 degrees F.
In a medium bowl, using a wire whisk, mix cocoa powder, 1/3 cup boiling water, vanilla extract, red food coloring and sugar or Splenda and set aside.
Using a metal bowl and wire whisk or Kitchen Aide mix on low speed the egg white packet from the Angel Food Cake Mix and 1 cup water, until fully moistened for about 1 minute. Change mixing speed to high and mix about 5 minutes or until high peaks form. Scoop one cup from egg white mixture and mix into the medium bowl red velvet mixture, whisking to fully incorporate. Set aside again.
Slowly add cake powder mixture to peaked egg white mixture and mix by hand with wire whisk or slotted spoon and mix completely. Mix in red velvet mixture with wire whisk or slotted spoon.
Pour into an un-greased, non-floured angel food cake pan and level top with a spatula. Using a knife poke and remove any large bubbles.
Put on bottom rack, but still in the middle of the oven. Bake for about 35 minutes, until an inserted wire cake tester comes out clean. Invert pan on a wire cooling rack. Allow to slightly cool and using a flat butter knife loosen from pan and release onto a large plate.
Serve completely cooled with either fat free whipped topping with sliced strawberries, any white icing or fat free vanilla frozen yogurt.
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