Nectarine Chocolate Angel Cake
Ingredients
16 ounces angel food cake mix
1/3 C. cocoa powder
1/2 tsp. ground ginger
16 1/2 ounces peach nectar
4 tsp. minced crystallized ginger root
1-1/2 tsp. grated lemon peel
1 tsp. lemon juice
1/2 tsp. imitation butter flavor
3 large nectarines, pitted and sliced
Cooking Instructions
Make cake as package label directions, adding cocoa and ground ginger to dry mix. Set aside to cool. Remove cake from pan; place on large serving dish. In medium pan, heat peach nectar until hot. In custard cup, blend cornstarch with 3 Tbls. water until smooth; stir into nectar. Bring to boiling, stirring constantly; simmer until thickened. Remove from heat; stir in crystallized ginger, lemon peel, lemon juice and butter flavor. Cool five minutes; stir in nectarine slices. Cut cake into 12 slices; place each slice on a dessert plate. Top each piece with some of the sauce mixture, dividing evenly.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)