Nectarine-Chocolate Angel Cake

Recipe Ingredients

1		Angel food cake mix
1/2 teaspoon	2.5ml	Ginger - ground
4 teaspoons	20ml	Cornstarch
1 tablespoon	15ml	Crystallized ginger
1 1/2 teaspoons	7.5ml	Lemon peel - grated
1/2 teaspoon	2.5ml	Butter flavor - (imitation)
1/3 cup	65g / 2.3oz	Cocoa butter
3		Peach nectar
1 teaspoon	5ml	Lemon juice
3 teaspoons	15ml	Nectarines - pitted and peeled (large)

Recipe Instructions

Make cake as package label directs, adding cocoa and ginger to dry mix. Set aside to cool.

Remove cake from pan; place on large serving dish.

Make sauce: In medium pan heat peach nectar until hot.

In custard cup, blend cornstarch with 3 tablespoons water until smooth; stir into nectar.

Bring to a boil, stirring constantly; simmer until thickened.

Remove from heat; stir in ginger, lemon peel, lemon juice and butter flavor. Cool 5 minutes; stir in nectarine slices. Cut cake into 12 slices; place each slice on plate.

Top each piece with some of the sauce mixture, dividing evenly.

Source:
Woman's Day Magazine

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