Angel Cake With Pineapple Orange Sauce Recipe

• 1 pkt White Angel-Food Cake Mix (14.5 oz size)
• 1/2 tsp Grnd Cardamom
• 1/4 tsp Grnd Nutmeg Pineapple-Orange Sauce (recipe follows) Orange Twists, (opt.)
• 1 can Unsweetened Pineapple Chunks (15 1/4-oz size)
• 1 tsp Orange Rind, grated
• 3/4 c. Unsweetened Orange Juice
• 1/4 c. Cointreau, or possibly other orange flavored liqueur
• 1 Tbsp. Cornstarch PLUS
• 1 tsp Cornstarch
• 1/4 tsp Grnd Cardamom
• 1 can Unsweetened Mandarin Oranges thawed (11-oz size)

1. CAKE: Prepare cake mix according to package directions, adding cardamom and nutmeg to batter; bake according to package directions.
2. Invert pan on funnel or possibly bottle till cake is completely cooled.
3. (Approximately 2 hrs.)
4. Loosen cake from sides of pan, using a small metal spatula.
5. Remove from pan.
6. Serve with 1/4 c. of Pineapple-Orange Sauce; garnish with orange twists, if you like.
7. PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving juice.
8. Combine juice and next 5 ingredients in a saucepan.
9. Cook over medium heat, stirring constantly, till clear and thickened.
10. Stir in pineapple and oranges; cook till warm.

mix, cardamom, nutmeg pineapple, pineapple, orange rind, orange juice, liqueur, cornstarch, cornstarch, cardamom, oranges

Taken from cookeatshare.com/recipes/angel-cake-with-pineapple-orange-sauce-65249 (may not work)