Anxiety-Free Angel Food Cake

• 1 12-ounce bag frozen raspberries, or 2 cups fresh raspberries, pureed and strained
• 1 1-pound bag frozen mango chunks, or 2 large, peeled and pitted mangoes, pureed
• 2 tablespoons unsalted butter
• 6 ounces semisweet chocolate
• 1 9- or 10-inch angel food cake (purchased from a bakery or supermarket)
• 1 1/2 cups fresh pineapple chunks
• Lightly sweetened whipped cream (canned or homemade)
• 1 cup all-natural jelly beans
• Vanilla bean ice cream

1. Combine the raspberry and mango purees, and mix well.
2. Using a double-boiler or microwave oven, melt together the butter and chocolate.
3. Mix well and transfer to a serving dish.
4. Place the cake on a platter and fill the center hole with pineapple chunks.
5. Drizzle some of the fruit puree over the cake and place the rest in a bowl to serve separately.
6. Squirt or spoon puffs of whipped cream on top of the cake.
7. Sprinkle jelly beans on and around the cake.
8. To serve, place a slice of cake and some pineapple on a plate and garnish with a scoop or two of ice cream.
9. Pass chocolate sauce and fruit puree separately.

frozen raspberries, mango, unsalted butter, chocolate, cake, pineapple, whipped cream, allnatural jelly beans, vanilla bean ice cream

Taken from cooking.nytimes.com/recipes/10810 (may not work)