Betty's Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze ~ easy & elegant!

Betty's Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze ~ This delicious, decadent yet simple and easy to prepare cake, is a family favorite. 

While I was visiting with my brother Mike, and his wife, Betty, we did some cooking & baking.  Mike taught me how to make his Mike's Classic Meatloaf & Betty showed me how to make her famous ~ Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze.  It's a favorite of all her friends & family, and is an often requested sweet treat.

Her cake is easy to prepare & makes for an elegant dessert ~ perfect for any special occasion, dinner party, birthday celebration, potluck or just because.  If you want an even quicker version, you could use a store bought angel food cake & just take it from the icing stage.  But it really isn't too much trouble to bake it yourself when using a box mix & the taste of a fresh baked angel food cake really is far superior to store bought.  

Below is the email Betty sent me, explaining how she learned to make this old, family recipe.  

"My aunt  was a Home Economics teacher and an excellent cook.  The angel food cake was her specialty.  She used 12 eggs in it and it was quite a bit of work to beat those eggs to the right consistency.  Then she made Seven Minute Icing for it and dribbled chocolate down the sides.  After that she would make a pound cake to use the egg yolks.  I have always remembered that cake because I loved it but I have never made it because IT WAS TOO MUCH WORK!

My version of her cake is much easier to prepare.  Thank goodness for the convenience of using a box mix or we would never eat this cake.  :)"

Betty's ~ Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze ~ easy & elegant!


  • 1 angel food cake - prepared according to angel food cake box mix instructions
  • 2 cans of fluffy whipped white icing
  • 5 squares of semi-sweet chocolate
  • 5 Tbsp butter or margarine


Prepare the angel food cake as directed on the cake mix box.

Put a thin coating of icing on the cooled cake to hold down the crumbs, then ice it again.  Melt the butter (or margarine) and chocolate together and dribble down the sides and top of cake.

Once you are finished with glazing the cake, store it in the fridge for a few hours, to give the chocolate glaze a chance to harden.  Once the cake is ready to serve, slice it with a serrated knife or an electric carving knife.  Store any remaining cake in the fridge. ~ Enjoy!

Thank you so much for showing me how to make one of your family's favorite recipes, Betty.  You are the BEST!

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