Chocolate Whipped Cream Angel Food Cake Recipe
- 1 pint heavy whipping cream
- 6 tablespoons baking cocoa
- 6 tablespoons sugar
- 1 prepared angel food cake (8 to 10 ounces)
- 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.
1 piece: 175 calories, 15g fat (9g saturated fat), 54mg cholesterol, 33mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein
Reviews for Chocolate Whipped Cream Angel Food Cake
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.