Easy Chocolate Fondue, perfect for dipping fresh fruit, cake, marshmallows, fun for the whole family!
It’s no secret, I grew up on easy food. My mom worked. We’ve talked about this before. And yes, my mom would make Pound cake (from a box) and we loved it, still do. But what we loved more than that pound cake, was in the freezer section of our grocery store.
Back when I was a kid, at least in my store, Sara Lee had 3 products. Pound Cake and 2 breakfast cakes. I loved both of those coffee cakes but OMG! the Butter Streusel Coffee Cake is to die for! To this day, I still love it and I’ve never figured out how to duplicate that topping.
Yup, some pretty good stuff. So when Sara lee contacted me and asked if I wanted to try a new product, I didn’t even hesitate. The fact that it was Angel food Cake, well that just made it all the sweeter. I love Angel Food Cake, it’s light, fluffy, airy.
It’s low in calories. As cake goes, Angel Food is like a diet cake. OK, nobody go calling me out on that one but since it’s made with only egg whites, it is better for you than most other cakes.
Now the only downfall to making your own Angel Food Cake is the same thing that makes an Angel Food Cake so amazing. The Egg Whites. Most recipes call for 12 of them! Then you have to figure out what to do with all the yolks. My life never plans out that well. So I don’t make Angel Food Cake very often.
I’m telling you, you never need to make your own Angel Food cake again, or ever (if you’ve never made one.)
This cake is perfect in every way. The spongy texture, the melt in your mouth meringue-ish (yes, I make up words when I need to) factor from all those egg whites, the light sweetness.
This cake is perfect served with just a complement of fresh fruit, in a parfait, layered for a shortcake.
Or for dunking, dipping, savoring with Chocolate Fondue. Absolutely perfect. The sponginess of this cake lets it take on the (sometimes excessive) dipping into the luscious chocolate bath and come out in tact.
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Warming the serving dish before hand (if you're not using a fondue pot) will keep the chocolate form thickening, especially in cooler temperatures, ceramic dishes will conduct the heat as well as cold. Fondue is always better warmed. Recipe source ChocolateChocolateandmore.com
Warming the serving dish before hand (if you're not using a fondue pot) will keep the chocolate form thickening, especially in cooler temperatures, ceramic dishes will conduct the heat as well as cold. Fondue is always better warmed.
Recipe source ChocolateChocolateandmore.com
Let me tell you, be very careful serving fondue to 3 teenagers with fondue forks. The stabbing of food can quickly turn into mini sword fighting, or maybe that’s just in my house. lol.
For more yummy ideas, check out Sara Lee’s website!
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This post was sponsored by Sara Lee but all opinions are my own.