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Chocolate Whipped Cream Angel Food Cake Recipe

To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.—Mary Beth Jung, Hendersonville, North Carolina

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12 Servings
Prep: 25 min. + chilling

Ingredients

1 pint heavy whipping cream
6 tablespoons unsweetened baking cocoa
6 tablespoons sugar
1 prepared large angel food cake

Directions

In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, cut the cake in half horizontally. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 175 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 33 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Chocolate Whipped Cream Angel Food Cake published in Country Woman March/April 1991, p36

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