- 1 pint heavy whipping cream
- 6 tablespoons baking cocoa
- 6 tablespoons sugar
- 1 prepared angel food cake (8 to 10 ounces)
- 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, split cake into two horizontal layers. 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.
Originally published as Chocolate Whipped Cream Angel Food Cake in Country Woman March/April 1991, p36
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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