PINEAPPLE-CHOCOLATE ANGEL FOOD CAKE

Pineapple-Chocolate Angel Food Cake image

Try something new for dessert with this Pineapple-Chocolate Angel Food Cake. Add-ins like bittersweet chocolate, toasted coconut and pineapple cream cheese spread take this Pineapple-Chocolate Angel Food cake to a new level.

Provided by My Food and Family

Categories Recipes

Time 2h20m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1-1/4 cups powdered sugar, divided
1 pkg. (16 oz.) angel food cake mix
1/4 tsp. almond extract
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, divided
1 tub (8 oz.) PHILADELPHIA Pineapple Cream Cheese Spread, softened
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (Do not thaw.), divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat oven to 350ºF.
Spray 15x10x1-inch pan with cooking spray. Line pan with waxed paper; spray lightly with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; blend in extract. Pour into prepared pan.
Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix cream cheese spread and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
Frost cake with COOL WHIP mixture; sprinkle with coconut. Refrigerate 30 min.

Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g