Angel Cake with Almond Butter Sauce
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Angel Cake with Almond Butter Sauce
YIELD Makes 16 slices
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INGREDIENTS
| 1 | prepared angel food cake (14 ounces) |
| 8 | ounces sliced almonds |
| 2 | cups (4 sticks) butter |
| 14 | packages sugar substitute |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
PREPARATION:
- Preheat oven to 325°F.
- Cut cake into 16 slices with serrated knife. Arrange cake slices accordion-fashion on ovenproof serving plate. Cover with foil; bake 10 minutes or until heated through.
- Meanwhile, place 12-inch nonstick skillet over medium-high heat until hot. Add almonds; cook and stir 4 minutes or until lightly browned. Remove from pan; set aside.
- Heat butter in same skillet over medium heat until bubbly. Remove from heat; stir in sugar substitute, cinnamon and nutmeg.
- Arrange warm cake on serving platter; sprinkle with almonds evenly. Spoon butter mixture over cake.
This recipe appears in:
Cakes
NUTRITIONAL INFORMATION:
| Sodium | 420 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 18 g |
| Cholesterol | 62 mg |
| Total Fat | 30 g |
| Calories from Fat | 75 % |
| Calories | 358 |
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