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Peppermint Angel Food Cake

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Peppermint Angel Food Cake

Author: Chef

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Difficulty:

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Ingredients:

For 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

Instructions:

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.

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