ANXIETY-FREE ANGEL FOOD CAKE

Anxiety-Free Angel Food Cake image

Provided by Bob Morris

Time 15m

Yield 1 cake (10 to 12 servings)

Number Of Ingredients 9

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1 12-ounce bag frozen raspberries, or 2 cups fresh raspberries, pureed and strained
1 1-pound bag frozen mango chunks, or 2 large, peeled and pitted mangoes, pureed
2 tablespoons unsalted butter
6 ounces semisweet chocolate
1 9- or 10-inch angel food cake (purchased from a bakery or supermarket)
1 1/2 cups fresh pineapple chunks
Lightly sweetened whipped cream (canned or homemade)
1 cup all-natural jelly beans
Vanilla bean ice cream

Steps:

Combine the raspberry and mango purees, and mix well. Using a double-boiler or microwave oven, melt together the butter and chocolate. Mix well and transfer to a serving dish.
Place the cake on a platter and fill the center hole with pineapple chunks. Drizzle some of the fruit puree over the cake and place the rest in a bowl to serve separately. Squirt or spoon puffs of whipped cream on top of the cake. Sprinkle jelly beans on and around the cake. To serve, place a slice of cake and some pineapple on a plate and garnish with a scoop or two of ice cream. Pass chocolate sauce and fruit puree separately.