Frozen Angel Food Torte

1 loaf angel food cake

1 pint raspberry sorbet

1 pint coconut sorbet

½ cup heavy cream

4 ounces semisweet chocolate bits

1 tablespoon corn syrup

1 pint fresh raspberries

¼ cup coconut flakes, toasted

Spray the loaf pan that the angel food cake was cooked in with cooking spray, then line it with plastic wrap. Use a serrated knife to slice the angel food cake horizontally into 3 long layers.Soften the raspberry and coconut sorbets in the microwave, heating them on HIGH in 10-second intervals until just soft enough to spread. Do not melt.Place the bottom third of the angel food cake back in the prepared pan. Spread the raspberry sorbet over the cake, then top with the middle slice of the cake. Spread the coconut sorbet over the cake and top with the final layer of angel food cake. Freeze until firm.When ready to serve, in a small saucepan over medium, heat the cream until simmering. Remove from the heat and stir in the chocolate and corn syrup until smooth and glossy. Allow to cool to lukewarm. To serve, using the plastic wrap to lift it, remove the torte from the loaf pan. Peel off the plastic wrap and place the torte on a serving platter. Pour the chocolate sauce over the top of the torte and arrange the raspberries and coconut on and around the torte. Cut into slices to serve.Serves 10.@Recipe nutrition:Nutrition values per serving: 300 calories, 11 g fat (7 g saturated), 54 g carbohydrates 2 g fiber, 4 g protein, 20 mg cholesterol, 70 mg sodium.