Whipped cream-cocoa angel food birthday cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Angel food cake mix -; (the kind with |
| Both flour and egg-white packets) | ||
| 3 | tablespoons | Good-quality unsweetened cocoa powder |
| 3 | cups | Chilled whipping cream; divided |
| ⅓ | cup | Granulated sugar; divided |
| 3 | Squares Semisweet chocolate ; (1 oz) | |
| Nonpareil candies; for decoration | ||
Directions
Remove and discard 3 tablespoons flour mixture from cake mix; replace with 3 tablespoons cocoa powder. Prepare and bake cake according to package instructions. Let cool. In deep bowl, using electric mixer, beat 1 cup cream until soft peaks form. Slowly add 2 tablespoons sugar; beat until stiff. Meanwhile, melt chocolate in top of double boiler over hot, not boiling, water. Let cool slightly. Remove cake from pan. Cut horizontally into thirds with long serrated knife. Place bottom layer on cake plate.
Gently spread with half of whipped cream. Drizzle half of melted chocolate over whipped cream. Repeat with second layer. Place third layer on top.
Whip remaining 2 cups cream until stiff, sweetening with remaining sugar as above. Frost entire cake. Decorate with nonpareils. Refrigerate, uncovered, until ready to serve. Yield: 10 servings.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Robin Benzle Formatted for MasterCook by Susan Wolfe - swolfe1@...
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