Chocolate Whipped Cream Angel Food Cake Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 1 pint heavy whipping cream
  • 6 tablespoons baking cocoa
  • 6 tablespoons sugar
  • 1 prepared angel food cake (8 to 10 ounces)

Nutritional Facts

1 piece: 175 calories, 15g fat (9g saturated fat), 54mg cholesterol, 33mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein.


  1. 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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